Method

• 1.
  Preheat oven to 150°C and line a large tray with baking paper.
• 2.
  To make pavlovas, place 6 eggwhites, 1 1/2 cups (330g) sugar and cream of tartar in a stand mixer fitted with whisk attachment and whisk for 15 minutes or until sugar has dissolved. Spoon meringue into 8 mounds. Place in oven and reduce heat to 100°C. Bake for 1 hour 10 minutes or until outside is crisp and dry. Turn off oven and let cool.

• 3.
  To make filling, whisk cream to soft peaks, then add mascarpone and whisk until thick and combined. In a stand mixer fitted with whisk attachment, whisk remaining eggwhites to soft peaks. With motor running, add remaining 1/3 cup (75g) sugar and whisk until stiff, glossy and sugar has dissolved. Fold through mascarpone mixture in 2 batches. Chill until needed.
• 4.
  For the syrup, place espresso, Kahlúa and sugar in a saucepan over medium heat, stirring to dissolve sugar. Simmer for 25 minutes or until thickened. Cool completely (syrup will thicken as it cools).
• 5.
  To serve, spoon cream into meringues. Sprinkle with grated chocolate, dust with cocoa and drizzle with syrup.