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Baileys red velvet slice
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Prep Time:
20 minutes
Cook Time:
Total Time:
20 minutes
Prepare this irresistible slice in advance for a week of delightful indulgence.
Ingredients:
  • 250g packet Choc Ripple biscuits
  • 100g butter, melted, cooled
  • 9.00 gm gelatine powder
  • 500g cream cheese, at room temperature, chopped
  • 141.90 gm caster sugar
  • 187.50 ml Red Velvet Cupcake Irish cream liqueur
  • 300ml thickened cream
  • 60ml cupcake
  • Fresh raspberries, to serve
Instructions:
  • Prepare a 16cm x 26cm slice pan by greasing it until it's 4cm deep. Line the base and sides with baking paper, making sure to extend the paper 2cm above the edges on all sides.
  • Pulse biscuits in a food processor until they form fine crumbs. Add butter and pulse until combined. Press the mixture evenly into the base of the prepared pan, then refrigerate until needed.
  • In a small microwave-safe bowl, add 1/4 cup of water and sprinkle gelatine over it. Let it sit for 2 to 3 minutes to soften. Microwave the bowl on high for 20 seconds or until hot. Use a fork to whisk until gelatine is dissolved. Allow it to cool to room temperature before using.
  • With an electric mixer, blend cream cheese and sugar until smooth. Mix in 2/3 cup Baileys and 1/2 cup cream until fully incorporated. Stir in the cooled gelatine mixture. Pour the cream cheese mixture over the prepared base and chill for a minimum of 4 hours to firm up.
  • Gently transfer the sliced dessert from the pan and cut it into squares. Whip the leftover cream and Baileys together with an electric mixer until soft peaks form. Scoop the creamy mixture into a piping bag fitted with a 1cm fluted nozzle. Pipe the cream onto each square. Finish by drizzling extra Baileys on top and adding raspberries as a final touch before serving.

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