- December 2019
- Serves 10-12
- hands-on time 30 min plus at least 2 hours chilling
Everyone loves a splash of Baileys at Christmas time. We’ve created the ultimate in decadent desserts with this Baileys and Lindor White Chocolate trifle. Make the majority of the trifle ahead of time, to save you heaps of stress on the big day.
- 59.4g (35.3g saturated)
- 41.9g (33g sugars)
For the Baileys custard
- 3 gelatine sheets (we used Costa Fine Leaf)
- 400ml double cream
- 200ml whole milk
- 8 large free-range egg yolks (see tips)
- 60g caster sugar
- 2½ tbsp cornflour
- 150ml Baileys Irish Cream
For the base
- 300g readymade madeira loaf cake
- 100g apricot or raspberry jam
- 100g Lindt Lindor white chocolate truffles, chopped
- 1 tbsp cocoa powder
For the topping
- 600ml double cream
- 75g Lindt Lindor white chocolate truffles, chopped
- Icing sugar to dust
You’ll also need
- Large deep trifle dish
- Put the gelatine leaves in a bowl, cover with cold water and set aside to soak for 5 minutes. Put the cream and milk in a pan and bring to the boil over a medium heat. Meanwhile, lightly beat together the egg yolks, sugar and cornflour. Pour the hot cream mixture over the beaten yolks/sugar, whisking to prevent them from scrambling, then stir in half the Baileys until incorporated.
- Pour the mixture into a clean pan, then stir over a medium heat until it becomes a thick custard. Squeeze out the gelatine and stir into the custard. Remove from the heat, stir in the rest of the Baileys (see tip) and set aside to cool. Cover the surface to stop a skin forming.
- Cut the madeira cake into 1cm slices and spread one side of each slice with jam. Use to line the bottom half of the trifle dish, jam side in, adding the 100g chopped Lindor truffles and cocoa powder. Pour the cool custard over the base and chill for at least 2 hours until set (see Make Ahead).
- Put the double cream in a bowl. Whip to medium peaks, then spoon over the custard. Top with the 75g chopped Lindor truffles and dust with icing sugar to serve.
For a coffee kick, add 1-2 tbsp espresso powder to the Baileys custard (step 2).
Freeze egg whites in a container marked with the date and number
of whites. Use within 3 months.
Make to the end of step 3 up to a day ahead and keep covered in the fridge. Complete the recipe to serve.
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