Recipes: Your Family Will Love These Fruity Summer Desserts!

Looking for yummy desserts to serve this summer? We've got the perfect recipes from BAILEYS Coffee Creamers! Check them out below.

BAILEYS Coffee Creamers Peach Tart

Servings: 6-8

Ingredients:

• 1 – 8 oz. tube of pastry dough or pie crust

• 1 cup of BAILEYS Coffee Creamer French Vanilla

• 1 tsp almond extract

• 2 eggs

• 6 Tbsp sugar

• 2 Tbsp butter, melted

• 3 to 4 peaches, peeled and thickly-sliced

Directions:

1. Preheat oven to 350ºF.

2. Roll out pastry dough, cut into 3-inch rounds and place in tart shells or large muffin tin.

3. In a medium size mixing bowl, beat together BAILEYS® Coffee Creamer French Vanilla, almond extract, eggs and 4 Tbsp of the sugar.

4. Pour the custard into the prepared tart shells.

5. Brush peach slices with melted butter and sprinkle with the remaining sugar. Then, place sliced fruit in a fan pattern on top of custard and back in a pre-heated 350ºF oven for about one hour or until filling is set and pastry is light brown.

6. Remove from tart shells or muffin tin and serve warm.

BAILEYS Coffee Creamers Creamy Pavlova Meringue Cookies

Servings: One dozen cookies

Ingredients:

PAVLOVA

• 1/2 cup egg whites

• 1/4 tsp cream of tartar

• 1/4 tsp salt

• 2/3 cup granulated sugar

• 3/4 cup toasted almonds (finely ground)

• 1 pint fresh raspberries (garnish)

• 1 pint fresh blueberries (garnish)

PAVLOVA CREAM

• 12 oz. cream cheese

• 3/4 cup powdered sugar

• 1 Tbsp almond extract

• 2 cups BAILEYS Coffee Creamer The Original Irish Cream

Directions:

1. Beat together whites, cream of tartar and salt until soft peaks form.

2. Slowly add sugar in a steady stream and beat until whites are glossy and hold a firm peak.

3. Fold in ground almonds.

4. Scoop onto parchment paper with ice cream scoop and lightly press center with spatula.

5. Bake at 350ºF for 20 minutes.

6. Let cool on a wire rack.

7. Whip cream cheese, powdered sugar, almond extract and BAILEYS® Coffee Creamer The Original Irish Cream until smooth.

8. Spread pavlova cream mixture onto cooled pavlovas, and top with berries.