Method

• 1.
  For the marsala syrup, combine all the ingredients in a saucepan, bring to a simmer and cook, stirring occasionally, for 10 minutes or until thickened. Set aside to cool completely.
• 2.
  Place half the mascarpone and half the icing sugar in the bowl of a stand mixer with the whisk attachment and whisk until combined. With the motor running, gradually add half of the cream and whisk until thickened. Be careful not to over-whip the mixture.
• 3.
  Place the espresso, cocoa and marsala in a bowl and stir to combine. Set aside.
• 4.
  Spread a little mascarpone mixture on a serving board and place one pavlova on top, then cover with a thin layer of mascarpone mixture. Working quickly and with one biscuit at a time, dip the savoiradi into the espresso mixture, layer on top of the pavlova, breaking up biscuits to fit so that the entire surface is covered with biscuit.
• 5.
  Top the biscuit layer with more mascarpone mixture then place the second pavlova on top, pressing down to secure. Use the remaining mascarpone mixture to cover the side and top of the pavlova.
• 6.
  Working quickly and with one biscuit at a time, dip remaining savoiardi into the espresso mixture and arrange vertically around the side of the pavlova, pressing against the mascarpone mixture to secure. Chill for 30 minutes to firm up.
• 7.
  Place remaining 500g mascarpone and 60g icing sugar in the bowl of a stand mixer with the whisk attachment and whisk until combined. With the motor running, gradually add the remaining 450ml cream and whisk until thickened. Divide the mixture between two bowls.
• 8.
  Dilute the instant coffee in 1 tsp water (alternatively, use very strong espresso) and mix into one of the bowls of mascarpone mixture, then carefully fold coffee mascarpone mixture into the plain mascarpone mixture to create a ripple effect. Set aside.
• 9.
  Place a folded tea towel or cloth under one side of the pavlova and dust cocoa powder over the biscuits on the side of the pavlova, rotating as you go, until the entire side is coated with cocoa powder. Dust cocoa powder over the top of the pavlova, then dollop the coffee mascarpone mixture on top, using the back of a spoon to make swirls and indents. Chill until ready to serve. Just before serving, drizzle the marsala syrup over the pavlova and sprinkle with chocolate curls.