Brought to you by full-time pilot and the master of dessert pizzas, Luke Marazzi aka @the.pizza.pilot, this caffeine-infused Tiramisu Pizza recipe features espresso liqueur, vanilla custard, caramel sauce and chocolate coated coffee beans, fired up in Roccbox – we can confirm it tastes incredible.
For the Italian Meringue
In a small pan, combine 25ml of your chosen coffee liqueur with the caster sugar.
Put the egg whites into a stand mixer with a whisk attachment and turn on at medium speed until the whites are just starting to bubble.
Bring the sugar mix up to 120°C over the hob (check with a sugar or instant read thermometer) then pour slowly into the stand mixer.
Turn the stand mixer up to full speed and keep whisking until the mixture is room temperature.
Store in the fridge until needed.
For the Custard Base and Caramel Sauce
Fold the mascarpone into the vanilla custard, add 25ml of coffee liqueur and mix through until combined and then set aside.
In a bowl, mix the salted caramel spread with 10ml coffee liqueur (or more to taste).
For the Pizza
Open a pizza dough ball (check out our simple pizza dough recipe here) and spread the custard mix out as you would with a tomato sauce.
Bake in your Roccbox or Gozney Dome at 430°C for around 90 seconds until cooked, rotating throughout, and then remove from the oven.
Spoon or pipe 4 meringue balls onto the pizza.
On your pizza peel, flash the pizza back under the flame for a few seconds until the meringue colours, like a toasted marshmallow.
Scatter with chocolate coffee beans, drizzle with Mr Black infused caramel sauce and finish with a heavy grating of good quality dark chocolate (at least 70%).