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Baileys snickertini trifle recipe
Baileys snickertini trifle recipe
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Prep Time:
60 minutes
Cook Time:
45 minutes
Total Time:
105 minutes
Indulge in our decadent Snickers and Baileys holiday treat bursting with layers of flavor to elevate your festive cheer!
Ingredients:
  • 40.00 ml chocolate sprinkles
  • 50g dark chocolate, melted
  • 40.00 ml vodka
  • 250ml (1 cup) bought caramel spread, plus extra, to decorate
  • 2 x 130g packet Red Rock Deli Sweet Honey & Sea Salt roasted peanuts, coarsely chopped
  • 7-8 Snickers Fun Size bars, cut crossways into 4 slices each
  • 600ml carton thickened cream
  • 125ml (1/2 cup) double cream
  • Creamy choc truffles (see note), to decorate
  • Toffee stars (see note), to decorate (optional)
  • 300g dark cooking chocolate, finely chopped
  • 250g unsalted butter, chopped
  • 3 eggs
  • 370g (1 3/4 cups) caster sugar
  • 150g (1 cup) plain flour
  • 50g (1/2 cup) cocoa powder
  • 1L (4 cups) milk
  • 250ml (1 cup) Irish Cream liqueur
  • 8 egg yolks
  • 215g (1 cup) caster sugar
  • 50.00 gm cornflour
  • 2 x 170g tub Premium Vanilla Bean Custard
  • 200g packet dark cooking chocolate, chopped
Instructions:
  • *Preheat the oven to 160C/140C fan forced and grease two 20cm round cake pans. Line the bases with baking paper. In a large microwave-safe bowl, melt the chocolate and butter together in the microwave on High, stirring every minute. Allow to cool slightly for 5 minutes.*
  • Combine eggs and egg yolks into mixture until well blended. Incorporate sugar, flour, and cocoa into the mixture and whisk until fully combined. Divide the batter evenly between pans. Bake for 35-40 minutes or until a skewer inserted into centers comes out clean. Allow the cakes to rest in the pans for 20 minutes to slightly cool before transferring them to a wire rack to cool completely.
  • Prepare the Baileys custard by simmering milk and liqueur in a saucepan until almost boiling. Let it cool for a bit. Combine egg yolks, sugar, and cornflour in a bowl. Slowly whisk in the warm milk mixture. Return the mixture to the pan and cook until it thickens, then transfer to a bowl. Chill in the fridge for 2 hours, covered with plastic wrap.
  • For the chocolate custard, combine vanilla custard and chocolate in a microwave-safe bowl. Microwave on High, stirring every minute, for 3-5 minutes until smooth. Chill in the fridge, stirring occasionally, for 1 1/2 hours until cooled and slightly thickened.
  • Invert a 20cm 3L (12 cup) glass trifle bowl on top of a brownie and press down gently to create an indentation. Trim the brownie using the indentation as a guide. Repeat with the remaining brownies. Clean the bowl.
  • Spread a layer of chocolate sprinkles on a large plate. Using a pastry brush, generously coat the rim of the trifle bowl with melted chocolate. Gently dip the chocolate-coated rim into the sprinkles to create a decorative edge.
  • Place a brownie disc at the base of the bowl and use a damp paper towel to clean any smudges on the glass. Brush the brownie with half of the vodka, followed by adding half of the chocolate custard and smoothing the surface. Top with half of the Baileys custard, then spoon half of the caramel spread around the edge of the bowl on top of the custard. Sprinkle half of the nuts over the caramel. Add the remaining brownie disc, brush with the remaining vodka, and arrange the Snickers on the brownie at an angle against the glass. Spoon the remaining chocolate custard in the center of the brownie, filling any gaps around the Snickers. Top with the remaining Baileys custard, followed by the remaining caramel and nuts. Chill the dessert in the fridge until ready to serve.
  • Whip thickened and double creams with electric beaters in a bowl until firm peaks form. Spoon over trifle and garnish with creamy chocolate truffles, additional caramel, and toffee stars.

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