Irish Pavlova with Coole Swan Liqueur, Wexford Strawberries & Milk Chocolate
Recipe type: Dessert
Serves: Serves 8–10 people
For the Meringue
  • 150ml egg whites (about 4 large eggs' worth), at room temperature
  • 1 tsp cream of tartar
  • ½ lemon, for wiping the bowl (and acts as a stabilizer for the egg whites)
  • 1 cup icing/confectioner’s sugar
For the Coole Swan Cream
  • 1 cup heavy whipping cream (35%)
  • ¼ cup Coole Swan Irish Cream (or Bailey’s, Kahlua – any cream-based liqueur)
  • 1 tsp good quality vanilla, or one vanilla bean, scraped
  • 2 tbsp icing/confectioner’s sugar
  • 1 pint fresh strawberries (half halved and any smaller berries kept whole)
  • Good quality milk chocolate (I used a Flake chocolate bar here in Ireland, but you can roughly chop your favourite milk chocolate)
  • Fresh mint, for garnish
  1. Preheat the oven to 140°C (280°F). Line a baking sheet with parchment and set aside.
  2. Take the half lemon and generously wipe your stand mixer bowl (if you’re using a hand mixer, using a stainless steel bowl is best here). Leave the lemon residue on the bowl as the acid will help stabilize your meringue.
  3. Add the room temperature egg whites and cream of tartar to the bowl and fit your stand/hand mixer with the whisk attachment. Put the confectioner’s sugar in a small bowl with a spoon and keep next to the area where you will be working.
  4. Start mixing the egg whites/cream of tartar on medium-high until soft peaks begin to form. Then, slowly, add a heaping spoonful of confectioner’s sugar at a time while whisking. When all the confectioner’s sugar is added to the egg white mixture, increase the mixer to high speed and whisk until the egg whites are glossy, thick and forming very stiff peaks (this can take anywhere from 6–10 minutes; if you’re unsure, just keep mixing for 10 minutes).
  5. When the meringue is ready, dollop the whole mess onto the prepared baking sheet and form (as neatly or rustically as you like!) into a rough circle with high sides and a fairly large cavity in the middle. You can pipe the meringue if you want it to look neat. I like the easy, rustic look!
  6. Place the baking sheet directly on the centre rack in the preheated oven. Close the door and immediately turn down the oven to 110°C (230°F).
  7. Bake the meringue for two hours, and then turn off the oven without opening the door. Allow the meringue to cool completely (up to two hours or more) before even opening the oven door.
  8. Prepare the boozy cream: in the bowl of your stand mixer, add the heavy cream, Irish cream and vanilla. Whisk until the cream starts to thicken, then add the confectioner’s sugar. Continue whisking until medium-soft peaks form (you want them to hold their shape but you don’t want the cream too stiff).
  9. Dollop the cream into the cavity of the cooled meringue, then arrange the strawberries, chocolate and mint over the top. Once the toppings are added to the meringue, you will want to serve it as soon as possible. The meringue on its own will keep in an airtight container for 2–3 days.
Recipe by Food Bloggers of Canada at