Baileys chocolate tiramisu trifle
- November 2020
- Serves 6-8
- Hands-on time 20 mins plus chilling
What do you get if you cross tiramisu with chocolate trifle? Make this gloriously decadent but (shh!) easy dessert and you’ll find out. It takes just 20 minutes to make, so it’s super-quick and simple.
Or, take a look at our classic trifle.
- 59.6g fat (36.4g saturated)
- 8.1g protein
- 47.4g carbs (38.8g sugars)
- 1.8g fibre
- 0.4g salt
- 100g white chocolate, plus extra grated to decorate
- 2 tbsp whole milk
- 500g tub mascarpone
- 60g caster sugar
- 2 medium free-range egg yolks (see Tips)
- 50ml Baileys or other Irish cream liqueur
- 125ml espresso coffee (or strong instant coffee, if you like)
- Good splash Tia Maria or other coffee liqueur
- 175g pack trifle sponges
- 200g pack chocolate brownies or mini rolls (we used M&S Milk, White & Dark Chocolate Brownies) – or use homemade brownies
- 1 tsp cocoa powder for dusting
- 300ml double cream
- Edible silver balls or edible glitter to decorate (optional)
You’ll also need
- 20cm trifle bowl or dish
- Put the white chocolate and milk in a heatproof glass bowl set over a pan of barely simmering water (make sure the bowl doesn’t touch the water) and stir occasionally until melted and smooth. Take the bowl off the pan and leave to cool to room temperature – about 5-10 minutes.
- In a mixing bowl, use a balloon whisk to mix the mascarpone with the caster sugar, egg yolks and Baileys. Once combined, gently mix in the cooled melted white chocolate.
- Put the coffee and Tia Maria in another bowl. Dip the trifle sponges in the coffee mixture, then put enough fingers in a single layer to cover the base of your trifle dish (about 8, depending on the size of your dish). Break up 2 brownies and sprinkle over the top of the sponges, then spoon the mascarpone mixture on top and smooth over the surface.
- Dip more of the trifle sponges in the remaining coffee mixture, then arrange in a neat pattern on the top (you may not need all the sponges). Dust with the cocoa, then chill until ready to serve (see Make Ahead).
- Just before serving, whip the double cream in a bowl with a balloon whisk to reach soft, billowing peaks (they should just fall over when you remove the whisk – you don’t want it to be too stiff), then spoon on top of the sponges. Cut the remaining brownies into quarters, then arrange on top, sprinkling over any crumbs. Grate some white chocolate over the top, then decorate further with silver balls or glitter, if you like.
Lightly whisk leftover egg whites with a little salt or sugar, then store in a sealed container for up to 3 months. Defrost to use in other recipes.
Please note: the trifle contains raw egg.
Make the trifle up to the end of step 4 up to a day ahead, then cover and chill. Top with the cream, brownies and grated white chocolate just before serving. Cover and chill any leftovers.
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