Biscoff Pavlova

Method

Preheat the oven and prep your trays

1. 1

   Preheat the oven to 175°F (80°C) Fan Setting or 210°F (100°C) normal setting. Mist two large baking sheets with cake release and line with baking paper. You want to secure the paper on the tray otherwise it might lift.

Make the meringue

1. 2

   Put the egg whites and sugar in the bowl of your stand mixer. Set this over a pot of barely simmering water, making sure the bottom of the bowl doesn’t come into contact with the water. Use a balloon whisk to lightly whisk the egg whites and encourage the sugar to dissolve.

2. 3

   If you have a digital thermometer you can check whether the mixture has reached the right temperature of 130°F (55°C). If not, simply check whether the sugar has dissolved d by checking it between your fingers – if it is still gritty continue to heat while mixing for a little longer.

3. 4

   Dry the bottom of your mixing bowl and attach to the stand mixer. Add the vanilla extract and whisk at maximum speed for 5-7 minutes, or until the meringue forms perfectly stiff peaks. Fold in the spice if using.

Make the Meringue Nests

1. 5

   Pile dollops of the meringue on your tray and spread out to form 6-8 small mounds, spaced slightly apart. Alternatively pipe the meringue nests.

Bake

1. 6

   Bake the meringue nests for 90 minutes. Turn the oven off and leave the meringues to cool in the oven until it cools down – don’t open the door! Store the cooled meringues in an airtight container until needed.

Fill and Serve

1. 7

   Whisk the cream, icing sugar, vanilla and Biscoff until you have peaks.

2. 8

   Melt the chocolate and Baileys over low heat until you have a smooth sauce – thinnning out with milk if too thick.

3. 9

   Pipe or pile the filling on top of your nests, just before serving. Sprinkle with crushed Lotus Biscoff cookies and drizzle with the chocolate.