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Baileys chocolate pavlova

Name: Baileys chocolate pavlova
Total time: 2 h 30 min
Ingredients: egg whites 4; caster sugar 225g; cornflour 1 tsp; white wine vinegar 1 tsp; milk chocolate 50g, melted; 70% dark chocolate 50g, melted; 70% dark chocolate 100g bar; vanilla extract 1 tsp; double cream 450ml; Baileys or Irish cream 5 tbsp

2 hours 30 minutes
serves 8-10
Easy

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

Published: November 18, 2017 at 8:01 am

Make this Baileys chocolate pavlova, then check out our classic pavlova, passion fruit pavlova, mini pavlovas and more pavlova recipes.

*This recipe is gluten-free according to industry standards

Ingredients

egg whites 4
caster sugar 225g
cornflour 1 tsp
white wine vinegar 1 tsp
milk chocolate 50g, melted
70% dark chocolate 50g, melted

PAVLOVA FILLING

70% dark chocolate 100g bar
vanilla extract 1 tsp
double cream 450ml
Baileys or Irish cream 5 tbsp

Method

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.
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.
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).
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.
Step 5

Drizzle with the melted chocolates then put in the fridge for 10 minutes to set.
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.
Step 7

Put the vanilla, cream and Baileys Irish cream in a bowl. Whip to soft peaks.
Step 8

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