Irish Cream meringue cake

How to use fresh raspberries? Why not bake an Irish Cream meringue cake! Delicious meringue layers, crisp on the outside and delicate and marshmallowy in the centre, sandwiched with a light cream flavoured with Baileys. Absolutely heavenly! Instead of Baileys, you can use advocaat to make a homemade version of the popular Bombardini cake. It’s worth spreading a thin layer of dark chocolate over the meringue layers first – this will help them stay crisp for longer.

Ingredients for 2 meringue layers:

• 6 egg whites, from large eggs
• a pinch of salt
• 250 g caster sugar
• 1 tsp lemon juice or vinegar
• 1 tsp potato starch

All ingredients should be at room temperature.

Line two flat baking trays with baking paper. Draw two 21 cm circles on the paper (the easiest way is to trace around a plate or small bowl).

Whisk the egg whites with a pinch of salt in the bowl of a mixer until stiff. Then, while continuing to whisk, gradually add the sugar, one tablespoon at a time. It’s very important to add it slowly. You should end up with a thick, glossy meringue. Add the lemon juice or vinegar and mix briefly. Finally, gently fold in the sifted potato starch. Spread the meringue evenly over the drawn circles.

Preheat the oven to 150°C. Place both trays in the oven and immediately reduce the temperature to 120°C. Bake/dry for about 1 hour 45 minutes to 2 hours, until the meringue layers are crisp and fully baked on top. Turn off the oven and leave the meringues inside to cool for several hours or overnight.

Ingredients for the Irish Cream (Baileys) filling:

• 125 g mascarpone, chilled
• 400 ml double cream, chilled
• 1 tbsp icing sugar
• 80 ml Baileys (Irish Cream), chilled

Place the mascarpone in a bowl, pour in the double cream and add the icing sugar. Whip until thick and creamy, using the whisk attachment. Gradually pour in the Irish Cream in a thin stream, whisking briefly after each addition, just until combined. You should have a thick, boozy cream.

Additionally:

• cocoa, for dusting
• 300 g raspberries

Assembly:

Place the first meringue layer on a serving plate. Gently spread half of the Irish Cream filling over it. Place the second meringue layer on top, followed by the remaining Irish Cream filling. Dust with cocoa and top with the raspberries. Chill the Irish Cream Meringue Cake briefly in the fridge, then serve immediately.

Note: Meringue cakes with cream and fresh fruit do not keep well – they are best eaten immediately after assembling and should be served on the same day. The meringue layers can be baked a day in advance and stored at room temperature, covered, or in a switched-off oven.

Enjoy!