Irish Cream Archives - Sugar et al

There is something magical about egg whites. They can transform from a tiny fluid into something magnificent. Capable of existing in different textures, there are innumerable ways in which they can be used. They have the ability to create cakes and baked treats without the presence of fat or even flour. As for me, I can completely lose myself to those clouds of white puff whenever I am working with egg whites. This Irish Cream Pavlova is a an amazing example of this.

I am a self confessed meringue maniac! I enjoy watching the process as they whip up….as they peak, as they create swirls and patterns with the beaters..as they burn in the most fabulous way when you torch them. I playfully stick my finger in the mixture several times and love the way a tiny peak curls down and then eventually holds up. Seriously, with a bowl of freshly whipped egg whites I feel sort of empowered. To give shape and structure to the desserts of my imagination.

I have a fair collection of meringue recipes in my blog but it hit me hard when I realised I don’t have the Pavlova. Pavlovas, big and small are made at my place like cookies at a baker’s home. Also taking pride in the fact that I belong to the land of the Pavlova. There are thousands of recipes and variations of this dessert all over the globe so I wanted to make something different…a different flavour profile and layers instead of the dome shaped dessert. With St Patrick’s Day round the corner and recipes circulating around the theme, it wasn’t difficult to imagine my Pavlova.

This dessert is actually easier than it looks. Deceptively simple with a few ingredients. The layers of meringue can be made by tracing circles on a baking paper using it as a guide to shape the meringue or inside a cake pan (which I find tricky). However, I find it easier to use the back of a cake pan (upside down). I trace out circles with the baking pans, then cut out rounds to fit the back of the pan (leaving a slight overhang). Then, I pipe or spoon the meringue over the prepared pans. That way they always remain in shape within the circle and are easier to take out.
Bailey’s Irish Cream is available pretty much everywhere today. If you are making it for a different occasion, you can experiment with Kahlua in the cream with a coffee flavoured meringue. Or for that matter any other liquor. To compliment the sweetness of the meringue and the cream, I’ve added a hint of cinnamon to the meringue. They smells amazing together.
The little flag toppers were a last minute addition while photographing the cake. I made them out of the brown cupcake liners I used for my Banana Coconut Chocolate Chip Muffins, bamboo skewers and glue. They took me less than 2 minutes but add great height to the cake and make it look celebratory.

Irish Cream Layered Pavlova
Serves 6-8

11/2 cups castor sugar
11/2 teaspoons cornflour
1/2 teaspoon ground cinnamon
5 large egg whites (or 6 regular egg whites)
400 ml thickened or heavy cream
1/4 cup icing sugar
4 tablespoons Baileys Irish Cream
Cocoa powder, to dust

Preheat oven to 140 degrees C. Line the back of three 18 cm cake pans (upside down) with baking paper, or lay three 18 cm rounds of baking paper on baking trays.

Combine sugar, cornflour and cinnamon in a bowl.

Using electric beaters, whisk the egg whites in a clean, dry bowl until firm peaks form. Gradually add the sugar mixture, 1 tablespoonful at a time, until the sugar dissolves and the mixture is thick, glossy and holds stiff peaks. Divide among pans or trays and spread over bases. Bake for 1 hour, then leave to cool in switched-off oven for 1 hour. Remove from oven and cool completely.

Whip cream, icing sugar and Baileys to stiff peaks. Place 1 layer of meringue on a cake stand and pipe (or dollop) 1/3rd of the cream. (I used a large open star tip to pipe the cream). Dust with cocoa powder. Continue layering with the remaining meringue discs, cream and cocoa powder, finishing with the cream mixture. Dust generously with cocoa or shaved chocolate or drizzle with chocolate sauce. Serve immediately. The finished cake can be stored in the refrigerator for a few hours but the meringue tends to lose its texture gradually. If you are making it ahead of time, its best to assemble the cake before serving.

It poured incessantly all weekend. Rains are great but not when it is already cold. And definitely not during the weekend. When I woke up to the rains on Saturday morning, I imagined how our weekend would turn out, walled in with no adventure. But to lift up the spirits, the Husband served a gourmet breakfast, all plated up with the perfect amount of cheese. Loads of it! Now that was not a bad start.

It did not shower in a huge downpour…just an annoying drizzle that wouldn’t go away. We came up with the idea of an impromptu visit to our earlier suburb. The twins instantly recognised the place, much to my surprise and became very excited. And so was I. That familiar lanes, shops, faces, library, parks and the BAKEWARE store. I realised how much I missed this place. We had a Vietnamese lunch at our usual table at the restaurant and talked about memories of our stay in that locality. I had stayed a considerable amount of time with the kids alone there on account of my husband’s work related travel but I was almost always at ease. Guess who I had for a neighbour. The cops!

During the course of the conversation, I was reminded of this dessert that I had made for myself at midnight during one such long travel. I made four servings, added a good deal of liquor (far more than the recipe), refrigerated them for setting up, piped a little decoration the first thing I woke up in the morning, took pictures, posted them on Facebook (for my husband to see:-)). And devoured them myself! It definitely made me feel good…and a little less lonely. Bailey’s Irish cream, I think can by default takes you to Heaven. When you add chocolate to it…need I say more!! Have you ever made something fancy, just for yourself? I would love to hear your stories.

Until this day, one of the pictures was the profile photograph of my blog’s Facebook page. But l missed posting this beauty. When I came back home, I looked up some old folders and found what I was looking for. And a lot more. So many posts that never happened. Or should I say, yet to happen.

The forecast is calling for rains all week. But guess who’s not disheartened.

Rains are great!!

Irish Cream Milk Chocolate Mousse
Serves 4

4 Egg Yolks
¼ Cup Sugar(or to taste)
1 teaspoon vanilla extract
½ Cup heavy cream for the custard (Crème Anglaise)
3/4 Cup Milk Chocolate chopped or broken into cubes
1 teaspoon powdered gelatine
1 Cup Heavy Cream for whipping

2 Tablespoons Irish Cream (preferably Baileys)

Heat the ½ cup cream over medium heat in a saucepan. Beat the egg yolks and sugar together in a bowl. When the cream reaches boiling point take it off the heat, let it cool till just warm and add the gelatine. Let the mixture stand till the gelatine becomes puffy. Reheat the cream slightly till gelatine dissolves and slowly pour it over the egg mixture whisking constantly. Return the egg-cream mixture to the pan.

Heat the mixture under a medium-low flame, whisking constantly till the mixture thickens enough to coat the back of a spoon. This is called a Creme anglaise/custard.

Place the milk chocolate in a bowl. Remove the custard from heat and pass it through a sieve into the bowl of chocolate. Let the mixture remain undisturbed for a while. Stir to smoothen out the chocolate. Cool to room temperature.

While the custard is cooling, whip the remaining 1 cup cream to stiff peaks. Add the 2 tablespoons of Irish cream and mix gently. Store in the refrigerator till needed.

When the chocolate mixture has cooled down completely add it to the whipped cream gradually & fold in till no white streaks appear. Pour into serving glasses. Refrigerate till set, about 4 hours or preferably overnight.

To serve, pipe a little swirl of whipped cream or simply dust with cocoa powder.