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Baileys trifle recipe
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Prep Time:
140 minutes
Cook Time:
10 minutes
Total Time:
150 minutes
Decadent Baileys custard, Caramilk shavings, and creamy layers make our modern trifle a year-round indulgence, perfect for any occasion.
Ingredients:
  • 380g pkt unfilled chocolate sponge cakes
  • 80ml (1/3 cup) caramel spread, such as Bonne Maman
  • 60ml (1/4 cup) Irish Cream liqueur
  • 600ml thickened cream, whipped
  • 100g Caramilk chocolate, coarsely grated
  • 1L (4 cups) milk
  • 185ml (3/4 cup) Irish Cream liqueur
  • 8 egg yolks
  • 215g (1 cup) caster sugar
  • 50g (1/3 cup) cornflour
Instructions:
  • In a saucepan over medium heat, warm milk until almost boiling while stirring. Mix in the Baileys and let it cool a bit. In a large heatproof bowl, whisk together egg yolks, sugar, and cornflour. Slowly pour in the milk mixture, stirring constantly. Return the mixture to the saucepan and cook over medium heat for 4-5 minutes until it boils and thickens. Transfer to a bowl, cover with plastic wrap directly on the surface, and refrigerate for 2 hours.
  • Spread one sponge cake base generously with half of the luscious caramel spread. Place the second sponge cake on top, creating a delicious caramel sandwich. Cut it into 3cm pieces and carefully arrange them in a 20cm 3L trifle bowl for a stunning presentation.
  • Drizzle the Baileys over the cake, top with Baileys custard and cream, drizzle with the remaining caramel, and scatter over the grated chocolate.

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