BAILEYS CHEESE CAKE RECIPES RECIPES
BAILEYS TRIFLE RECIPE | DELICIOUS. MAGAZINE
Everyone loves a splash of Baileys at Christmas time. We’ve created the ultimate in decadent desserts with this Baileys and Lindor White Chocolate trifle. Make the majority of the trifle ahead of time, to save you heaps of stress on the big day. For a more traditional recipe, try our classic Christmas trifle. And make sure you see our special collection of recipes with Baileys.
Provided by delicious. magazine
Total Time 30 minutes
Prep Time 30 minutes
Yield Serves 10-12
Number Of Ingredients 19
Steps:
- Put the gelatine leaves in a bowl, cover with cold water and set aside to soak for 5 minutes. Put the cream and milk in a pan and bring to the boil over a medium heat. Meanwhile, lightly beat together the egg yolks, sugar and cornflour. Pour the hot cream mixture over the beaten yolks/sugar, whisking to prevent them from scrambling, then stir in half the Baileys until incorporated.
- Pour the mixture into a clean pan, then stir over a medium heat until it becomes a thick custard. Squeeze out the gelatine and stir into the custard. Remove from the heat, stir in the rest of the Baileys (see tip) and set aside to cool. Cover the surface to stop a skin forming.
- Cut the madeira cake into 1cm slices and spread one side of each slice with jam. Use to line the bottom half of the trifle dish, jam side in, adding the 100g chopped Lindor truffles and cocoa powder. Pour the cool custard over the base and chill for at least 2 hours until set (see Make Ahead).
- Put the double cream in a bowl. Whip to medium peaks, then spoon over the custard. Top with the 75g chopped Lindor truffles and dust with icing sugar to serve.
Nutrition Facts : Calories 744kcals, FatContent 59.4g (35.3g saturated), ProteinContent 7.4g, CarbohydrateContent 41.9g (33g sugars), FiberContent 0.4g
BAILEYS TRIFLE RECIPE | DELICIOUS. MAGAZINE
Everyone loves a splash of Baileys at Christmas time. We’ve created the ultimate in decadent desserts with this Baileys and Lindor White Chocolate trifle. Make the majority of the trifle ahead of time, to save you heaps of stress on the big day. For a more traditional recipe, try our classic Christmas trifle. And make sure you see our special collection of recipes with Baileys.
Provided by delicious. magazine
Total Time 30 minutes
Prep Time 30 minutes
Yield Serves 10-12
Number Of Ingredients 19
Steps:
- Put the gelatine leaves in a bowl, cover with cold water and set aside to soak for 5 minutes. Put the cream and milk in a pan and bring to the boil over a medium heat. Meanwhile, lightly beat together the egg yolks, sugar and cornflour. Pour the hot cream mixture over the beaten yolks/sugar, whisking to prevent them from scrambling, then stir in half the Baileys until incorporated.
- Pour the mixture into a clean pan, then stir over a medium heat until it becomes a thick custard. Squeeze out the gelatine and stir into the custard. Remove from the heat, stir in the rest of the Baileys (see tip) and set aside to cool. Cover the surface to stop a skin forming.
- Cut the madeira cake into 1cm slices and spread one side of each slice with jam. Use to line the bottom half of the trifle dish, jam side in, adding the 100g chopped Lindor truffles and cocoa powder. Pour the cool custard over the base and chill for at least 2 hours until set (see Make Ahead).
- Put the double cream in a bowl. Whip to medium peaks, then spoon over the custard. Top with the 75g chopped Lindor truffles and dust with icing sugar to serve.
Nutrition Facts : Calories 744kcals, FatContent 59.4g (35.3g saturated), ProteinContent 7.4g, CarbohydrateContent 41.9g (33g sugars), FiberContent 0.4g
More about "baileys cheese cake recipes recipes"
SIX-MINUTE BAILEYS CHEESECAKE | CHRISTMAS DESSERT RECIPE
Turn your favourite tipple into a quick and easy cheesecake with Sarah Rainey's six-minute Baileys cheesecake recipe - the perfect fuss-free Christmas dessert.
From thehappyfoodie.co.uk
Total Time 6 minutes
From thehappyfoodie.co.uk
Total Time 6 minutes
Prep: Grease and line a 20cm-round cake tin (springform is best – the ones with cliptogether sides that come away from the base) with greaseproof paper. You’ll also need a rolling pin, an electric whisk, if you have one, and a potato peeler or grater for curling the chocolate.
Put the biscuits in a large bowl and bash them with the end of a rolling pin until they turn to crumbs – a few larger chunks are fine. (You can also do this in a food processor, or place in a ziplock bag before bashing to prevent mess.)
Add the melted butter and stir until the mixture has the consistency of wet sand. Tip this into the base of the tin and press it down, then chill in the freezer.
Put the cream cheese in a bowl and lightly whip it until it’s smooth. Sieve in the icing sugar, add the Baileys and stir until combined.
In a separate bowl, whip the cream to soft peaks using the electric whisk. Fold this into the cream cheese mixture, then mix in the 90g chopped chocolate.
Scrape the cheesecake topping on to the chilled biscuit base. Using a potato peeler or a grater, grate shards of the remaining dark chocolate over the top of the cheesecake, before transferring it to the freezer to chill for at least 2 hours.
Serve frozen (or slightly defrosted if you prefer), topped with more whipped cream and a shot of Baileys on the side. To get the cheesecake out of the tin, run a sharp knife, dipped in boiling water, around the inside edge before unclipping the sides.
It should keep for 1 to 2 months in the freezer, wrapped
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Slow Cooked Christmas cake is yummy and so easy to do. I wasn't a fan of Christmas cake until I tried this, as I find them too dense and overpowering in their flavours. This is akin to a pudding as its moist but not overly sweet. There are so many recipes for Christmas cake …
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