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Baileys Caramilk cheesecake roll recipe
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Prep Time:
270 minutes
Cook Time:
5 minutes
Total Time:
275 minutes
Indulge in the ultimate decadence with our Baileys Caramilk cheesecake fusion for pure bliss.
Ingredients:
  • 250ml (1 cup) Irish Cream liqueur
  • 22 savoiardi (sponge finger biscuits)
  • 200ml thickened cream, whipped
  • 45g (1/4 cup) roasted hazelnuts, chopped (see note)
  • Caramilk chocolate, coarsely chopped, to sprinkle
  • 180g white chocolate, coarsely chopped
  • 60ml (1/4 cup) thickened cream
  • 250g cream cheese, at room temperature, chopped
  • 40.00 gm caster sugar
  • 120g Caramilk chocolate, coarsely chopped
  • 40.40 gm thickened cream
  • 160g cream cheese, at room temperature, chopped
  • 20.00 gm caster sugar
Instructions:
  • Start by laying a large (about 40cm long) double layer of plastic wrap on a chopping board. Pour the Baileys into a wide shallow bowl. Now, dip a savoiardi into the Baileys for approximately 8 seconds, ensuring it is soaked by turning a few times. Let any excess Baileys drip back into the bowl before placing the biscuit on the plastic wrap. Repeat this process with the rest of the savoiardi and Baileys, arranging them side by side to form 2 rows of 11 biscuits each. Brush any leftover Baileys over the biscuits and set aside for later use.
  • Create the white chocolate filling by melting the white chocolate and cream in a heatproof bowl set over a pan of simmering water. Ensure the bowl does not touch the water. Once almost melted, take the bowl off the heat and stir until smooth. Transfer the mixture to a different bowl and let it cool to room temperature.
  • In a bowl, use electric beaters to blend the cream cheese and sugar until creamy. Mix in the cooled white chocolate mixture until just combined. Chill in the fridge, stirring occasionally, for 10 minutes until slightly thickened.
  • Prepare the Caramilk filling using the white chocolate filling method.
  • Carefully spread the white chocolate filling over the biscuits, leaving a 1.5cm border. Spoon the Caramilk filling on top, gently spread. Roll the biscuits using the plastic wrap to enclose the fillings, twisting the ends firmly. Shape the roll neatly with your hands. Chill in the fridge for 4 hours.
  • When ready to serve, remove the wrapping and transfer to a serving platter. Garnish with whipped cream, hazelnuts, and Caramilk for a delightful finish.

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