Baileys Pavlova

SERVES 8-10, PREP AND COOK: 2 HOURS, 30 MINS

INGREDIENTS

4 egg whites 225g caster sugar 1 tsp cornflour

1 tsp white wine vinegar

50g milk chocolate, melted

50g 70% dark chocolate, melted FILLING 100g 70% dark chocolate bar 1 tsp vanilla extract 450ml double cream 5 tblsps Baileys

METHOD

1

Heat oven to 180C fan forced. Use a dinner plate to draw a circle on a sheet of baking paper, then flip over onto 2 a solid baking sheet.

Whisk egg whites with electric beaters until they just form stiff and shiny peaks. Gradually add sugar a couple of tablespoons at a time and whisk well between each addition. When all 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 and cook for 1⁄₂ hours. Turn the oven off and leave the meringue 4 inside until completely cold. Carefully peel off 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 choc will 5 cover it.

Drizzle with melted chocolates then 6 put in fridge for 10 minutes to set. To make chocolate curls for filling, melt dark chocolate then spread over a clean baking sheet in a very thin layer. Put in fridge until just set. Using a large chef’s knife draw through chocolate towards you in a semi-circle. It should 7 curl up into round shavings. Put vanilla, cream and Baileys in a 8 bowl. Whip to soft peaks.

Pile cream into pavlova and finish with dark chocolate curls

You can make the pavlova base the day before, then fill just before serving. Store in a large airtight box or wrap the pav, on its tray, in clingfilm or foil to keep the air out.