BAILEYS IRISH CREAM RECIPES - OLIVEMAGAZINE
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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SIX-MINUTE BAILEYS CHEESECAKE | CHRISTMAS DESSERT RECIPE
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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
BAILEYS BANANA TRIFLES RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 10 minutes
Category Dessert
Cuisine British
Calories 689 calories per serving
- Mix the cream with 1 tbsp Baileys, and set aside. Divide the brownie pieces between 6 glasses, then drizzle each with 1 tbsp Baileys. Top with the sliced bananas, custard and Baileys cream, dividing equally, then drizzle with toffee sauce and finish with grated chocolate. Can be made a few hours ahead.
BEST BAILEYS TRUFFLES RECIPE - HOW TO MAKE BAILEYS TRUFFLES
From delish.com
Reviews 5
Total Time 1 hours 30 minutes
Category gluten-free, nut-free, vegetarian, Christmas, cocktail party, dinner party, dessert
Cuisine American
- Set up a double boiler by placing a medium heatproof bowl over a small pot of simmering water. Add chocolate chips and heavy cream and stir until melted. Turn off heat and stir in Baileys and salt. Refrigerate until chocolate mixture is firm enough to roll into balls, about 1 hour. In a medium heatproof bowl, microwave white chocolate and coconut oil together in 20-second intervals until melted. Using a small cookie scoop, roll chocolate into 1-inch balls then place on a parchment-lined baking sheet. Using a fork, dip each truffle into white chocolate, turning to coat. Place back on baking sheet and sprinkle with cinnamon sugar. Refrigerate until ready to serve.
BEST BAILEYS TRUFFLES RECIPE - HOW TO MAKE BAILEYS TRUFFLES
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Reviews 5
Total Time 1 hours 30 minutes
Category gluten-free, nut-free, vegetarian, Christmas, cocktail party, dinner party, dessert
Cuisine American
- Set up a double boiler by placing a medium heatproof bowl over a small pot of simmering water. Add chocolate chips and heavy cream and stir until melted. Turn off heat and stir in Baileys and salt. Refrigerate until chocolate mixture is firm enough to roll into balls, about 1 hour. In a medium heatproof bowl, microwave white chocolate and coconut oil together in 20-second intervals until melted. Using a small cookie scoop, roll chocolate into 1-inch balls then place on a parchment-lined baking sheet. Using a fork, dip each truffle into white chocolate, turning to coat. Place back on baking sheet and sprinkle with cinnamon sugar. Refrigerate until ready to serve.
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