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Tilda
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Willies cacao
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Baileys Irish Cream
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7Up
Dr Pepper

Baileys Pavlova

Check out this show-stopping Baileys pavlova recipe.

by Baileys
Serves
10
Entertaining
Course
Dessert
Prep. Time
30 Mins
Cook Time
1 Hrs 30 Mins
  • Ingredients
  • Method

Ingredients

Method

1

Heat the oven to 180C/fan 160C/gas 4. Use a dinner plate to draw a circle on a sheet of baking paper, then flip over onto a solid baking sheet.

2

Whisk the egg whites with electric beaters until they just form stiff and shiny peaks. Gradually add the sugar a couple of tablespoons at a time and whisk really well between each addition. When all of the sugar is used up, continue whisking for 3-4 minutes or until the meringue is stiff and glossy and stands up in peaks, then whisk in the cornflour and vinegar.

3

Pile the mixture onto the baking paper and form into a circular shape, but with a few peaks around the edge. Put in the oven, turn the temperature down to 120C/fan 100C/gas 1/2 and cook for 11/2 hours. Turn the oven off and leave the meringue inside until completely cold.

4

Carefully peel off the baking paper and put the pavlova onto a serving dish. Don’t worry if it cracks a little as this is quite normal and the cream and chocolate will cover it.

5

Drizzle with the melted chocolates then put in the fridge for 10 minutes to set.

6

To make the chocolate curls for the filling, melt the dark chocolate then spread over a clean baking sheet in a very thin layer. Put in the fridge until just set, then use a large chef’s knife to draw through the chocolate towards you in a semi-circle. The chocolate should curl up into round shavings.

7

Put the vanilla, cream and Baileys Irish cream in a bowl. Whip to soft peaks.

8

Pile the cream into the pavlova and finish with dark chocolate curls.

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