Try this aux merveilleux recipe then check out our Baileys truffles, Baileys cocktail, homemade Christmas gifts and more Baileys recipes.



  • 2 large egg whites
  • ⅛ tsp cream of tartar
  • 135g caster sugar


  • 300ml double cream
  • 50ml Baileys Original Irish Cream
  • 15g caster sugar
  • ½ tsp vanilla bean paste
  • 250g white chocolate, grated


  • STEP 1

    Heat the oven to 120C/fan 100C/gas ½. Cut a sheet of baking paper big enough to line a large baking tray, and use a 4cm round cookie cutter to draw 24 circles on the paper using a pencil. Flip over on the tray.

  • STEP 2

    Put the egg whites and cream of tartar in a large bowl, and beat with an electric whisk until foamy. Slowly add the sugar in small additions, whisking continuously until the meringue holds stiff but flexible peaks and the sugar has fully dissolved. Spoon or pipe (using a piping bag fitted with a plain round nozzle) the meringue into the circles to make small, round discs. Bake for 1 hour until the meringues are crisp. Turn off the heat and leave the meringues to cool completely in the oven – this will take about 1 hour.

  • STEP 3

    For the whipped cream, whisk together everything except the white chocolate until the mixture holds stiff peaks.

  • STEP 4

    To assemble, sandwich two meringue discs with a little of the whipped cream, then spread a little extra over the top and side of each meringue tower. Roll in the chocolate shavings, and arrange on a plate.

  • STEP 5

    The cream will eventually soften the meringue completely, so serve on the day they’re made. They will still be good a few hours after assembling, when the meringue is a touch soft but still has some texture.

*This recipe is gluten free according to industry standards

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Three photos of Edd Kimber, his One Tin Bakes book and a brownie in a tin
Edd KimberBaking columnist

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