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
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.
Photo and Styling by Imen McDonnell 2013
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