Recipe by Debbie Schembri using Baileys supplied by

Serves 12

Start to finish: 1 hour plus overnight


5 egg whites
1 tbsp cornstarch
1 tsp white vinegar
200g golden castor sugar

For the Baileys caramel:

200g golden castor sugar
100ml fresh cream
50ml Baileys

For the Baileys whipped cream:

400 ml fresh cream
1 vanilla pod scraped
50ml Baileys

For the Baileys chocolate sauce:

250g 60 percent chocolate
100ml Baileys
100ml fresh cream

To garnish:

150g roasted hazelnuts, roughly chopped
Chopped dark chocolate


Preheat the oven to 100 degrees celsius. Combine the egg whites with the cornstarch and vinegar. Use an electric whisk and beat on medium speed until soft peaks begin to form. Gradually add in the sugar a little at a time and continue to beat on medium. Keep beating until you have stiff peaks. The whole process may take around 10 minutes.

Dab a little of the meringue mixture on the underside of 3 baking trays and cover with baking paper. Divide the meringue mixture between the 3 trays and use a spatula to smooth and form into circles with an 8 inch diameter. Carefully place in the oven and bake for 1 hour and then turn off the oven and leave in the closed oven for a few hours or even overnight.

For the whipped cream whisk the cream with the vanilla pod until stiff and then fold in the baileys.

For the caramel, tip the sugar into a non-stick frying pan and melt on medium heat, swivelling the pan ensuring the sugar is melting evenly. Do not stir with utensils. Wait for it to turn a dark intense brown and smell like it is on the cusp of burning. Remove from the heat and pour in the cream, whisk carefully and thoroughly transferring back to a low heat to help with creating a homogenous sauce. Whisk in the Baileys and stir till smooth.

For the chocolate sauce combine the chocolate, cream and baileys in a glass bowl that fits comfortably over a simmering pot of water and keep stirring until melted and even.

To assemble, lay the bottom layer of meringue on a serving dish, smooth over half of the cream, drizzle with some chocolate sauce and caramel and a scattering of hazelnuts. Repeat this process another time. For the top layer omit the cream and add plenty more of the sauces, hazelnuts and chopped dark chocolate. Enjoy the decadence! supplied the golden castor sugar, cornstarch, vanilla bean and roasted hazelnuts