For festive pavlova with bananas and tiramisú, prepare the meringue. To do this, beat the egg whites with the salt using a handheld electric mixer or in a cake machine until stiff, gradually increasing the mixing speed.
Add two to three teaspoons of sugar, beat the beaten egg whites a little more firmly and, with the motor running, gradually add the remaining sugar. Once the beaten egg whites are well risen, add the lemon juice.
Stir in the powdered sugar, divided into two or three portions, and beat the beaten egg whites for another ten minutes. Check that the sugar is evenly mixed in, otherwise beat the beaten egg whites a little longer. Preheat the oven to 100 °C.
Line a baking sheet with baking paper with two circles 20 cm in diameter drawn on the back, spaced apart. Spread the meringue mixture on them with the help of a spoon or palette to a height of 4 cm.
Bake for four hours in a preheated oven at 100 ° C on the middle shelf, then let cool completely. Dissolve the coffee powder in hot water.
In a bowl, whip mascarpone with coffee, powdered sugar and vanilla. Spread the cream generously on the bottom pavlova slice and dust with cocoa powder.
Make the amaretto whipped cream. To do this, whip the whipped cream with an electric hand mixer until almost stiff. With the motor running, add the powdered sugar, cream stiffener and vanilla. Continue to whip the whipped cream until