Updated: Feb 11, 2019
This is our festive version of fabulous Pavlova. We added a little bit of Irish oomph to this holiday season.
This beautiful white Pavlova is filled with Irish coffee cream which is infused with Irish whiskey and Baileys. Biscuits dipped in strong whiskey coffee and spread across Irish coffee cream are bringing out coffee strength and flavour to this classic dessert.
Yield: 1x21cm round Irish Coffee Pavlova
Time: 1 hour 45 minutes - 30 minutes prep + 1 hr 15 minutes baking
Tin: 2 large baking trays
- 6 large eggs, room temperature
- 1 and 1/2 cup* (300g) white granulated sugar
- 1 teaspoon clear lemon juice or vinegar
- pinch of salt
Irish Coffee Cream:
- 50ml Irish whiskey
- 30ml Baileys
- 500ml double cream (at least 36%), straight from the fridge
- 3 large Tablespoons Mascarpone, straight from the fridge
- 5 teaspoons instant coffee granules
- 1 cup boiling water
- 1 to 2 Tablespoons confectioners’ sugar (to taste)
- 8-10 soft biscuits - Savoiardi (Ladyfingers) or any other spongy biscuit which will soak in whiskey coffee
- 1 Tablespoon Dark Dutch Cocoa to decorate
*cup @ Bruni Bakery = 250ml cup
1. Preheat the oven to 160C. Line two large baking trays with parchment paper and make a round shape on each tray (use round baking tin).
2. Prepare Meringue: Separate eggs and transfer all egg whites to large bowl. Add pinch of salt and mix on high speed until egg whites are firm. Start adding sugar - one tablespoon at a time, mixing until sugar is well incorporated in-between. As a last step add clear lemon juice/vinegar and mix for few seconds. Transfer meringue into baking trays - dividing evenly between two trays. Place both trays in the oven and immediately decrease temperature to 120C. Bake for approximately 75 minutes until edges are firm. Let the meringue cool completely before proceeding to Step 3.
3. Prepare Irish Coffee Cream: Brew 5 teaspoons of instant coffee in 1 cup of boiling water, add Irish whiskey. In a medium bowl mix double cream for 2 minutes on medium speed, add confectioners’ sugar and mix for few more seconds, add mascarpone and 90ml of coffee with whiskey, add Baileys and mix until cream becomes firm (watch not to over-mix).
4. Assemble Pavlova: Spread half of the cream on Pavlova base, dip soft biscuits/ladyfingers in the remaining whiskey coffee and place on the cream. Once done, cover biscotti with the remaining half of Irish Coffee Cream and place the second half of Pavlova on the top. Sprinkle with some Dark Dutch Cocoa.
1. Use eggs at room temperature. If you want to speed up the process place eggs in a bowl full of warm water for few minutes. Egg whites at room temperature will aerate faster and you will get finer, smooth mixture as a result.
2. Don’t over-mix egg whites - you want to achieve firm but not dry mixture (2 minutes should do).
3. Take time when adding sugar - add one tablespoon of sugar at a time to achieve shiny and smooth consistency. It will take some 15 minutes but it’s well worth it as it will pay off with beautiful, soft and shiny texture. Once baked properly it will have firm skin and soft centre.
4. Check your oven for the actual baking temperature. Our oven works at 15C higher than indicated so we end up baking/drying Pavlova at 105-110C. Best would be to measure with thermometer or start off with lower (110C) setting and see how Pavlova is baking. It’s quite important as if you set oven temperature too high Pavlova will quickly go brown on edges and over-baked in the middle (will be crisp, hard with no soft centre).
5. You can add more % if you wish - go with strong whipping cream (> 40%) to hold the texture in tact or add 2 more Tablespoons of Mascarpone.