Serves 6
255 min
Irish Cream Trifles
Recipe GLPRd226fd8f062c99
Elegant individual chocolate trifles layered with Irish cream-soaked sponge cake, rich chocolate custard, and a whipped cream topping spiked with Irish cream liqueur. Finished with grated dark chocolate, these desserts are perfect for entertaining and can be prepared a day ahead.
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Ingredients
12 mini chocolate rolls, sliced into thirds
300 ml Irish cream liqueur, such as Baileys
600 g Ready-made chocolate custard
400 ml Double cream
2 tsp Caster sugar
75 g Dark chocolate
Directions
Select 6 individual serving glasses that fit comfortably in your refrigerator. Tumblers or wide stem glasses work well for this purpose.
Pour 100ml of the Irish cream liqueur into a shallow bowl. Dip each slice of mini chocolate roll into the liqueur, allowing the sponge to absorb the liquid. Place 3 pieces standing upright around the inside edge of each glass with the swirl facing outward, then layer 3 additional pieces at the bottom center.
Spoon approximately 100g of the chocolate custard evenly over the sponge layer in each glass.
In a separate bowl, whip the double cream together with the caster sugar and remaining 200ml of Irish cream liqueur until soft peaks form when the whisk is lifted from the mixture.
Divide the whipped cream mixture equally among the 6 glasses, creating the final layer of each trifle.
Cover the trifles and refrigerate for at least 4 hours, or preferably overnight, until well chilled and flavors have melded.
Just before serving, use a microplane or fine grater to grate dark chocolate over the top of each trifle.
