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Baileys raspberry pull-apart pavlova recipe
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Prep Time:
60 minutes
Cook Time:
90 minutes
Total Time:
150 minutes
Elevate your table with a festive red velvet raspberry pavlova bursting with textures and flavors - an irresistible dessert for sharing!
Ingredients:
  • 250ml (1 cup) boiling water
  • 85g packet raspberry jelly crystals
  • 8 egg whites
  • 430g (2 cups) caster sugar, plus 2 tbs extra
  • 10.00 gm cornflour
  • 3 tsp white vinegar
  • 4 Oreo Red Velvet cookies
  • 300ml carton thickened cream
  • 80ml (1 ⁄3 cup) Red Velvet Cupcake Irish Cream Liqueur, plus extra, to drizzle (optional)
  • Rose pink liquid food colouring, to tint
  • 125g fresh raspberries
  • Pure icing sugar, to dust
  • Fresh mint leaves, to serve
Instructions:
  • First, carefully pour boiling water into a heatproof jug. Next, stir in jelly crystals until fully dissolved. Then, transfer the mixture into a 13cm square airtight container. Lastly, refrigerate for 3 hours or until completely set.
  • Preheat your oven to 120°C (100°C fan forced). Trace a 20 x 30cm rectangle on a large sheet of baking paper. Grease a large baking tray and place the baking paper ink-side down on the tray.
  • Beat egg whites, caster sugar, cornflour, and vinegar with electric beaters in a large bowl for 10-15 minutes until sugar dissolves and mixture becomes thick and glossy.
  • Drop generous half-cup dollops of mixture onto the tray, arranging them in a 3x4 grid inside the rectangle on the prepared tray. Bake for 1½ hours, or until pavlova is dry and crispy. Let the pavlova cool completely in the oven with the door cracked.
  • Take the jelly out of the fridge and dice it into 1cm cubes. Separate the Oreo biscuits in half, discard the cream center, and place the biscuits in a sealable bag. Crush them with a rolling pin.
  • Transfer the pavlova to a serving plate using the baking paper. Whip cream, Baileys, extra caster sugar, and a few drops of food coloring with electric beaters until firm peaks form. Spread the cream evenly over the meringues, top with raspberries, jelly cubes, and sprinkle with Oreo crumbs. Lightly dust with icing sugar, garnish with mint leaves, and drizzle with extra Baileys if desired. Serve by gently separating each meringue.

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