BAILEYS TIRAMISU RECIPE - OLIVEMAGAZINE
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
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
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
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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