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Baileys chocolate pavlova
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Serves 8-10
Easy
Total time: 2 hrs and 30 mins
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Check out this showstopping Baileys pavlova recipe. You can make the pavlova base the day before, then fill just before serving, a perfect alternative to your Christmas pudding. Store in a large airtight box or wrap the pav, on its tray, in clingfilm or foil to keep the air out
Gluten free
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Make this Baileys chocolate pavlova, then check out our classic pavlova, passion fruit pavlova, mini pavlovas and more pavlova recipes. Now try more pavlova recipes.
Ingredients
Nutrition
-
4 egg whites
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225g caster sugar
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1 tsp cornflour
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1 tsp white wine vinegar
-
50g milk chocolate
melted
-
50g 70% dark chocolate
melted
PAVLOVA FILLING
- 100g bar 70% dark chocolate
- 1 tsp vanilla extract
- 450ml double cream
- 5 tbsp Baileys or Irish Cream Liquor
Nutrition: per serving
- kcal458
- fat33.1g
- saturates20.2g
- carbs33.2g
- sugars31.1g
- fibre1.8g
- protein3.8g
- salt0.1g
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Method
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step 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.
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step 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.
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step 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 (you can make this the day before and leave to cool overnight, if you like).
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step 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.
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step 5
Drizzle with the melted chocolates then put in the fridge for 10 minutes to set.
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step 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.
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step 7
Put the vanilla, cream and Baileys Irish cream in a bowl. Whip to soft peaks.
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step 8
Pile the cream into the pavlova and finish with dark chocolate curls.
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