The Caramel Nut Meringue

Festive treats with a difference, and we like to think our Caramel Nut Meringue dessert delivers an added measure of creamy indulgence on the count down to Christmas!⁠

Prep time: 15 minutes
Cooking time: 15 minutes / 5 minutes cooling
Serves: 4

Recipe is great with...

Photo of related product - Irish Cream Liqueur Caramel

Caramel with Irish Cream Liqueur

See product


  • For the Italian meringue:⁠ shop bought meringues also work well for this recipe if you don't have time
  • 140g caster sugar super fine⁠
  • 85g egg whites room temperature⁠
  • 28g water⁠
  • 4 heaped tsp Folláin Caramel with Irish cream Liqueur Sauce
  • For the crumble:⁠
  • 50g of cold butter⁠
  • 150g Plain or chocolate digestive biscuit
  • 25g hazelnuts or pecans, toasted and chopped⁠


  1. Italian Meringue:⁠ Combine sugar and water in a small pan.⁠
  2. Combine sugar and water in a small pan
  3. Cook syrup bringing it to a first temperature of 110C degrees.⁠
  4. Once the syrup reaches 110C degrees start whisking the egg whites in a clean, grease-free bowl with electric mixer on medium speed.⁠
  5. At the same time continue heating the sugar syrup to a final temperature of 118C degrees.⁠
  6. By now eggs whites should be a mousse like consistency.⁠
  7. Reduce mixer speed to low and continue beating the whites while pouring the syrup at 118C degrees into the egg whites in a continuous steady stream.⁠
  8. Once the syrup has all been added increase the speed of the mixer to medium high and continue beating until meringue thickens and cools this should take around 5 minutes. Then set aside.⁠
  9. The Crumble:⁠ Melt the butter in a pan. ⁠
  10. Place biscuits in a bag and seal tightly. ⁠
  11. Using a rolling pin, roll over the bag until finely crushed.⁠
  12. Combine the butter, chopped nuts and biscuits⁠
  13. To assemble (in a Folláin Jar) layer the, our Caramel with Irish Cream Liqueur Sauce followed by the crumble and then by the meringue.⁠
  14. Use torch to slightly toast the meringue