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Pavlova with Baileys Custard

A delicate meringue dessert topped with a velvety Baileys custard for a luxurious experience.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: Australian
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Meringue
  • 6 pcs egg whites Ensure they are at room temperature.
  • 315 g caster sugar Add gradually.
  • 3 tsp cornflour Helps stabilize the meringue.
  • 1 tsp vanilla extract For added flavor.
  • 1 tsp white vinegar To add stability to the meringue.
  • shaved to taste dark chocolate For decoration.
For the Baileys Custard
  • 500 ml milk Use full-fat for creaminess.
  • 125 ml Baileys Original Irish Cream liqueur Can substitute with another flavored liqueur.
  • 4 pcs egg yolks Richness and color.
  • 100 g caster sugar Adjust sweetness to taste.
  • 2 tbsp cornflour Thickening agent.
  • 1 tsp vanilla extract Enhances flavor.
For the Whipped Cream
  • 250 ml thickened cream Whipped until firm.

Method
 

Preparation of Meringue
  1. Preheat the oven to 120°C (100°C fan forced) and grease a baking tray.
  2. Draw a 22-24cm circle on baking paper and place it ink-side down on the tray.
  3. Whisk the egg whites in a clean, dry bowl until stiff peaks form.
  4. Gradually add the caster sugar, one tablespoon at a time, until glossy.
  5. Fold in cornflour, vanilla, and vinegar until just combined.
  6. Spoon the meringue onto the circle drawn on the baking paper.
  7. Bake for 1.5 hours until crisp and dry. Leave in the oven to cool with the door ajar.
Preparation of Custard
  1. In a saucepan, heat the milk until nearly boiling. Set aside.
  2. In a bowl, whisk together egg yolks, sugar, cornflour, and vanilla until thick.
  3. Gradually whisk in the warm milk, then return to the pan.
  4. Cook over medium heat for 4-5 minutes until thickened and gently boiling.
  5. Transfer custard to a bowl, cover with plastic wrap to prevent skin, and chill in the fridge.
Whipping Cream and Assembly
  1. Beat the thickened cream until firm peaks form.
  2. Fold half of the chilled custard into the whipped cream.
  3. Transfer the meringue to a serving plate, top with the whipped custard cream.
  4. Drizzle with remaining custard and garnish with shaved chocolate.

Notes

Store the meringue in an airtight container at room temperature. The custard cream should be covered and refrigerated, best enjoyed within a few days.