BAILEYS AND AMARETTO RECIPES

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BAILEYS TIRAMISU RECIPE - OLIVEMAGAZINE



Baileys Tiramisu Recipe - olivemagazine image

This tiramisu recipe combines creamy Baileys with soft sponge fingers, strong coffee and sweet almond liqueur to make a boozy and indulgent wintertime dessert

Provided by OLIVEMAGAZINE.COM

Categories     Entertain

Total Time 45 minutes

Number Of Ingredients 9

strong black coffee 200ml, freshly made and cooled
amaretto 2 tbsp
double cream 500ml
mascarpone 250g
golden caster sugar 3 tbsp
Baileys Irish cream 50ml
vanilla extract 1 tsp
sponge fingers 175g
cocoa powder 2-3 tbsp

Steps:

  • Mix the coffee and amaretto in a shallow bowl. Whip the cream, mascarpone, sugar, Baileys and vanilla together in another bowl until it forms soft peaks. Transfer to a large piping bag with a wide, round nozzle (about 2cm) and chill.
  • Dip the sponge fingers into the coffee for a few seconds on each side until they’re well soaked but not collapsing, then add a single layer to a 20cm serving dish, using about half of the sponge fingers.
  • Pipe over half of the cream, then layer on more soaked sponge fingers, and pipe the remaining cream, in blobs, in an even layer over the top. Chill until ready to serve, but for at least 3 hours. Sieve over the cocoa powder to cover all the cream just before serving.

Nutrition Facts : Calories 610 calories, FatContent 49 grams fat, SaturatedFatContent 31 grams saturated fat, CarbohydrateContent 30 grams carbohydrates, SugarContent 22 grams sugar, FiberContent 0 gram fibre, ProteinContent 5 grams protein, SodiumContent 0 milligram of sodium

BAILEYS TRIFLE RECIPE - OLIVEMAGAZINE



Baileys Trifle Recipe - olivemagazine image

Check out our stunning trifle recipe with boozy Baileys, chocolate swiss roll and lightly whipped cream with espresso. Make this indulgent dessert for an impressive centrepiece at your Christmas Day feast

Provided by OLIVEMAGAZINE.COM

Categories     Baking and desserts

Total Time 45 minutes

Number Of Ingredients 16

whole milk 500ml
cornflour 40g
caster sugar 200g
vanilla bean paste or extract 1 tsp
eggs 3, large
amaretti biscuits 25g, crushed
dark chocolate 100g, 50g chopped and 50g shaved, to serve
sea salt flakes a pinch
mascarpone 75g
Baileys (or Irish cream liqueur) 50ml
chocolate swiss roll 1 large (homemade or shop-bought)
strong coffee 100ml, hot
amaretto 2-4 tbsp, (depending on how boozy you like it)
soft light brown sugar 2 tbsp
instant espresso powder 2 tsp
double cream 450ml

Steps:

  • To make the custard, put the whole milk in a large pan over a medium heat and bring to a simmer. Meanwhile, put the cornflour, caster sugar, vanilla and eggs into a large bowl and whisk until smooth. Pour the hot milk over the egg mixture, whisking together. Pour the custard back into the pan and cook gently, whisking constantly, until thickened. Divide the custard equally between 2 bowls. To one, add the 50g chopped dark chocolate and sea salt, whisking until the chocolate has melted. To the second, add the mascarpone and Baileys, whisking until evenly combined. Press a sheet of clingfilm onto the surface of the custards to stop skins forming and chill for a few hours.
  • When ready to assemble, slice the swiss roll into 2cm-thick slices. Mix the hot coffee and the amaretto. Quickly dip one side of the slices of swiss roll into the coffee mixture and use to line the sides of a trifle bowl. Take the remaining slices and break into pieces, filling the bottom of the bowl. Drizzle over the remaining coffee mixture. Spread the Baileys custard over the base, followed by a layer of crushed amaretti biscuits and then the chocolate custard. Chill for a few hours or overnight.
  • When ready to serve, put the brown sugar and espresso powder into a small bowl and pour over 2 tbsp boiling water, mixing to combine. Pour this coffee mixture into the double cream and whisk until it just holds soft peaks. Dollop the cream onto the trifle and top with the shaved chocolate.
  • Once fully assembled the trifle will keep for a day in the fridge but you can make the custard bases a few days ahead and chill until ready to assemble.

Nutrition Facts : Calories 547 calories, FatContent 35 grams fat, SaturatedFatContent 21 grams saturated fat, CarbohydrateContent 46 grams carbohydrates, SugarContent 39 grams sugar, FiberContent 1 grams fibre, ProteinContent 6 grams protein, SodiumContent 0 milligram of sodium

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