Still looking for a special recipe for the Holidays? Here's an easy but delicious Pavlova recipe that you should definitely try if you want to impress your friends or family.
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6 egg whites
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315g (1 1/2 cups) powder sugar
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3 teaspoons cornflour
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1 teaspoon vanilla extract
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250ml (1 cup) thickened cream
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Shaved dark chocolate, to decorate
BAILEYS CUSTARD
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500ml (2 cups) milk
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125ml (1/2 cup) Baileys Original Irish Cream liqueur
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4 egg yolks
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100g (1/2 cup) caster sugar
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2 tablespoons cornflour
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1 teaspoon vanilla extract
Step 1
Preheat oven to 120C/100C. Lightly grease a baking tray. Draw a 22-24cm circle on a sheet of baking paper. Place the paper, ink-side down, on prepared tray.
Step 2
Use electric beaters with the whisk attachment to whisk the egg whites in a clean, dry bowl until firm peaks form. Gradually add the sugar, 1 tablespoon at a time, beating constantly, until thick, glossy and the sugar has dissolved. Beat in the cornflour, vanilla and vinegar until just combined.
Step 3
Spoon the mixture onto the circle outline on prepared tray. Use a spatula to smooth the top and side of the mixture. Bake for 1 1⁄2 hours or until the meringue is crisp and dry. Turn off the oven. Leave the meringue in the oven, with the door slightly open, until cooled completely.
Step 4
Meanwhile, to make the Baileys custard, place the milk and Baileys in a saucepan and stir over medium heat until nearly to the boil. Remove from heat and set aside. Whisk the egg yolks, sugar, cornflour and vanilla in a large bowl until thick. Gradually whisk in the warm milk mixture. Return mixture to pan. Stir over medium heat for 4-5 minutes or until the mixture boils and thickens. Transfer to a bowl and set aside to cool, stirring often. Cover the surface with plastic wrap (to avoid a skin forming). Place in the fridge to chill.
Step 5
Use electric beaters to beat the cream in a bowl until firm peaks form. Add half the Baileys custard and beat until just combined.
Step 6
Transfer the pavlova to a large serving plate. Top with the Baileys custard cream then drizzle over some of the remaining Baileys custard. Scatter over grated chocolate and serve with the remaining custard on the side.