- Recipes
- Baileys Trifle
Ingredients
- 4 sheets gelatin
- 3 egg yolks
- 30g sugar
- ½ tsp vanilla extract
- 200ml Baileys Original Irish Cream , 150ml for the base, 50ml for the layers
- 150ml whipping cream
- 125g marscapone
- 100g sponge cake
- 200g blueberries
- 20g flaked almonds
- 1 tsp lemon zest , to garnish
Method
Step 1
Place the gelatin in cold water to soften for 5 minutes. Whilst you are waiting, stir the sugar, vanilla extract, and egg yolks in a bowl over a sauce pan of boiling water.
Step 2
Whisk vigorously until frothy, then gradually add the Baileys. Dry the gelatin gently on paper towels and then dissolve in the hot mixture, stirring it all together.
Step 3
Place the bowl with the hot mixture in iced water to cool rapidly, stir at first, then leave to cool and form a gel.
Step 4
Beat the whipping cream until stiff. Stir in the marscapone into the now cooled mixture then fold-in the whipping cream.
Step 5
Cut out pieces of sponge cake base to fit the bottom of each glass and sprinkle with Baileys.
Step 6
Toast the flaked almonds in a small frying pan until they turn a light brown.
Step 7
Finally, layer the cream over the sponge cake and then blueberries over the cream in glasses. Sprinkle with flaked almond and serve garnished with lemon zest
Shop the ingredients
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Baileys Original Irish Cream Liqueur 70cl
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Ocado Blueberries 250g
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Ocado Italian Mascarpone 250g
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Dr. Oetker Platinum Grade Leaf Gelatine 13g
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