Irish Cream Pavlova

20 Feb 2013

I made this for Richard’s birthday about a fortnight ago. He is mad for meringue so I surprised him with a  special pavlova that he could have all to himself. Instead of topping the crunchy-on-the-outside-soft-on-the-inside bowl of sweet and light eggwhite delight with traditional fruit and berries, I decided to go with an Irish Cream whipped topping, and finished later with white chocolate curls scattered over the top before the big celebration. Meringue + Irish Cream + Chocolate. Let’s just say, it works.

I am in the USA at the moment finishing our taster piece for Small Green Fields with a team of very talented friends, most of which have strong Irish ancestory I have recently found…Shanahan? Quigley? McGuire? Is féidir linn! Stay tuned for more.

In the meantime, be extra kind to someone and make them a dreamy Irish Cream Pavlova for dessert or tea sometime soon…here’s the recipe

Perfect Irish Cream Pavlova

150ml egg whites (approximately 4 eggs)

220g/1 cup caster (superfine) sugar

 2 tablespoons cornflour (cornstarch), sifted

 2 teaspoons white vinegar

 250ml/ 1 cup single (pouring) cream

 2 tablespoons Irish Cream (Bailey’s or Coole Swan or use Shaina’s recipe for gorgeous homemade)

½ (or more to taste) bar of white chocolate, grated (shredded or curled) 

Preheat oven to 150°C (300°F). Place the egg whites in the bowl of an electric mixer and whisk until stiff peaks form. Gradually add the sugar, whisking well, until the mixture is stiff and glossy. (really take your time with the sugar, one tablespoon at a time is best)

Add the cornflour and vinegar and whisk until just combined. Shape the mixture into an 18cm round on a baking tray lined with non-stick baking paper. Reduce oven to 120°C (250°F) and bake for 1 hour 20 minutes. Turn the oven off and allow the pavlova to cool completely in the oven. Whisk the cream with the Irish cream until soft peaks form. Spread over the pavlova,  sprinkle white chocolate over the top. Serve immediately. Serves 8–10.

Slan Abhaile,

Imen

Photo and Styling by Imen McDonnell 2013

 

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9 Responses to “Irish Cream Pavlova”

  1. […] Bailey’s Irish cream, white chocolate pavlova & sponge cake filled with cream and raspberry jam, topped with vanilla butter icing & cherriesThe recipe I used is from this beautiful blog: http://farmette.ie/2013/04/07/duck-egg-sponge-with-fresh-cream-rhubarb-vanilla-jam/Pavlova recipe: http://farmette.ie/2013/02/20/irish-cream-pavlova/ […]

  2. […] photos of Sara’s Honeymoon are beyond gorgeous. And, Imen and I both love Irish Cream Pavlova; I cannot wait to see the documentary Small Green Fields she’s been working […]

  3. […] Irish Cream Pavlova from {farmette}.  And this might have to be the next pavlova I make.  Love this idea! […]

  4. Looks Delicious and amazingly beautiful. Good luck in the States, wishing you great success xoxo

  5. Jennifer says:

    Amazing!

  6. brenda says:

    wow…..looks and sounds dreamy. hope you are enjoying your time in the U.S. you really cannot walk ten steps anywhere without meeting an Irish person. I really look forward to seeing your film

  7. Krista says:

    What a marvelous twist on this delish Aussie classic. 🙂 Hope you have a marvy trip! 🙂

  8. An Cailín says:

    That looks like heaven on a plate! And such an appealing name too. I’ll be off to get some cream.

  9. Lora says:

    These are fabulous!

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