Ladies love Baileys and a cute chef, don’t we? Well, this year, Baileys has teamed up with celebrity chef Ben O’Donoghue to create a collection of mouth-watering recipes, including an impressive Hazelnut & Meringue Baileys Crème Pavlova Sandwich (full recipe below).

Be the perfect guest and take one along to this year’s Christmas celebrations – it’s a modern addition to any Christmas dessert menu and sure to trump the traditional Christmas pudding.
For more Christmas treat ideas visit www.baileys.com


Try this festive dish with an Aussie twist
Serves six

NB. Heating is likely to cause alcohol to evaporate however each serving may contain up to approximately 0.13 standard drinks

 275g caster sugar
 2 teaspoons cornflour
 1/2 teaspoon ground cinnamon
 1/4 teaspoon ground nutmeg
 1/4 teaspoon allspice
 5 egg whites
 50g chopped roasted hazelnuts (skins roughly removed by rubbing in palm of hand)
 1 ½ cups thickened cream
 1/4 cup icing sugar
 1/4 cup Baileys Original Irish Cream
 200g mixed berries or fruit of your choice


1. Preheat oven to 120°C.
2. Draw two 22cm rounds onto baking paper and place paper on a baking tray.
3. Whisk egg whites until stiff peaks form.
4. Continue to whisk, adding two tablespoons of sugar at a time and making sure each is dissolved before the next batch is added. Mixture should be stiff and shiny. Whisk in combined cornflour and spices.
5. Spread 2/3 mixture onto rounds (use 1/3 of the mixture for each). Sprinkle half the nuts over the top of the meringues.
6. Place the remaining 1/3 meringue mixture into a snap lock bag and cut a small corner off. Pipe individual meringues onto baking tray lined with baking paper.
7. Bake all meringues for 45 minutes. Cool.
8. Whip cream, icing sugar and Baileys Original Irish Cream together. Spread half the cream onto one of the large meringues and place the large meringue on top. Spread with remaining cream and top with the baby meringues. Scatter over remaining nuts and add berries.
For a special occasion dip baby meringues in melted chocolate and place edible gold leaves on top.

For more recipes visit www.baileys.com.

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