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


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


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


  • 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.


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