Baileys tiramisu trifle
- Edd Kimber
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Serves 12
Easy
Prep: 20 mins
Cook: 15 mins
plus chilling
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Layers of coffee and amaretto-soaked sponge, chocolate and Baileys custard combine to make this gorgeously indulgent, tiramisu-inspired trifle
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Try our Baileys tiramisu trifle, then discover Baileys hot chocolate, Baileys brownies and more Baileys recipes.
It’s very low on prep and can be made ahead, so it’s a nice option if you don’t want to spend hours in the kitchen on Christmas Day.
Baileys tiramisu trifle recipe
Ingredients
Nutrition
-
1 large chocolate swiss roll
-
100ml strong coffee
hot
-
2-4 tbsp amaretto (depending on how boozy you like it)
-
100g amaretti biscuits
crushed
CUSTARD
-
500ml whole milk
-
40g cornflour
-
200g caster sugar
-
1 tsp vanilla bean paste or extract
-
3 eggs
-
100g dark chocolate
half chopped and half shaved, to serve
-
sea salt flakes
-
75g mascarpone
-
50ml Baileys or other Irish cream liqueur
ESPRESSO WHIPPED CREAM
- 2 tbsp soft light brown sugar
- 2 tsp instant espresso powder
- 450ml double cream
Nutrition: per serving
- kcal547
- fat36g
- saturates21g
- carbs47g
- sugars40g
- fibre2g
- protein7g
- salt0.2g
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Method
-
step 1
To make the custard, bring the milk to a simmer in a large pan over a medium heat. Meanwhile, put the cornflour, caster sugar, vanilla and eggs in a large heatproof bowl, and whisk until smooth. Pour the hot milk mixture over the egg mixture, whisking to combine.
-
step 2
Pour the custard back into the pan and cook gently, whisking continuously until thickened. Divide the custard equally between two bowls. Add the chopped chocolate and a pinch of sea salt flakes to one bowl, whisking until the chocolate has melted. Add the mascarpone and Baileys to the second bowl, whisking until evenly combined. Press a sheet of clingfilm over the surface of both custards to stop skins from forming and chill for a few hours. Both will keep chilled for a few days.
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step 3
When ready to assemble, cut the swiss roll into 2cm-thick slices. Combine the hot coffee and amaretto in a shallow bowl. Quickly dip one side of a few slices of swiss roll into the coffee mixture and use it to line the sides of a trifle bowl. Break the remaining slices into pieces and use them to fill the bottom of the bowl. Drizzle over the remaining coffee mixture. Spread the Baileys custard over the base layer. Scatter over a layer of crushed amaretti biscuits, then spread over the chocolate custard. Chill for a few hours or overnight.
-
step 4
Just before serving, make the whipped cream. Put the brown sugar and espresso powder in a small heatproof bowl, add 2 tbsp of boiling water and mix to combine. Whisk the coffee with the double cream until it just holds soft peaks. Dollop the cream over the trifle and top with the shaved chocolate. The cake will keep chilled for a day.
More Baileys recipes
Authors
Edd KimberBaking columnist
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