Author: Susan Murray, www.awomancooksinasheville.com
Ingredients
For the Meringue
6egg whites
1 ½csugar
1tspvanilla
1tspwhite vinegar
3tspcornstarch
For the Custard
2cmilk
½Bailey’s Irish Cream
4egg yolks
1/3csugar
2tbspcornstarch
1tspvanilla
1cheavy cream
To finish the Pavlova
Chocolate shavingsoptional
Blackberriesoptional
Raspberriesoptional
Instructions
To make the meringue
Preheat the oven to 200-225. Lightly grease one or two baking sheets. Draw a 9 inch circle on a piece of parchment paper (or two). Place the paper ink side down on the prepared trays.
Beat the eggs whites until firm peaks form. Add the sugar a large spoonful at a time, beating until the sugar is incorporated. Beat in the cornstarch followed by the vinegar and vanilla.
Make one large meringue layer or two thinner ones by spreading the meringue on the paper inside the drawn circles.
Bake the large meringue for 90 minutes. The thinner meringues will take 50-60 minutes. Turn the oven off and let them continue to cool in the oven with the door ajar for 30-40 minutes.
Carefully remove the meringues from the parchment paper and place on drying racks. The meringue may crack a bit, just stick it back together!
To make the custard
Beat the egg yolks, sugar and cornstarch together until they are very thick and light yellow.
In a heavy bottomed sauce pan heat the milk and the Bailey’s Irish Cream until almost boiling.
With the mixer running, slowly dribble the milk and Bailey’s mixture into the egg yolks. Once it is all poured in, return the mixture to the sauce pan and heat over medium heat, stirring constantly until the mixture is thickened.
Put the custard in a bowl and let it cool to room temperature, stirring occasionally.
Place a piece of plastic wrap on the surface of the custard and refrigerate until cold.
To assemble the Pavlova
Whip the cream until thick then beat in half of the custard.
For the single layer Pavlova, top with the whipped cream mixture, dribble with some custard and sprinkle with chocolate
For the double layer Pavlova, spread one layer with some of the whipped topping and sprinkle with berries. Top with the second layer and repeat. Serve with custard on the side