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Baileys Trifle

Baileys Trifle

Brought to you by: Baileys

Prep time:

Cook time:

This Baileys trifle is a real summer surprise!
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  • 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


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

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