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When we were growing up, my mum used to do some private catering from home. One of her most popular desserts was (and still is) her pavlova. In memory of getting up early on Saturday mornings, ‘shaving’ kiwis and chopping fruit for the fillings, this one’s for you, Mum. Love you!

4 medium egg whites 220g caster sugar ½ tsp cornflour ½ tsp white wine vinegar 100g chopped walnuts, plus extra to decorate

For the coffee poached pears 8 ripe but firm pears 750g caster sugar 750ml freshly brewed black coffee 1 tsp vanilla 1 star anise

For the coffee mascarpone cream 500ml cream 2 tsp icing sugar 250g mascarpone cheese 2 tbsp coffee extract, Irel or Camp

Extracted from Bake: Traditional Irish Baking with Modern Twists by Graham Heterich (Nine Bean Rows, approx €25).

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