Tiramisu Pizza

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 0.8 oz 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 250°F 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 0.8 oz of coffee liqueur and mix through until combined and then set aside.
• In a bowl, mix the salted caramel spread with 0.3 oz coffee liqueur (or more to taste).

For the Pizza

• Open a pizza dough ball (check out our simple pizza dough recipe) and spread the custard mix out as you would with a tomato sauce.
• Bake in your Roccbox or Gozney Dome at 480°F 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%).