Oh, Baileys – if the sweet and creamy liqueur is your favorite thing to reach for as an after-dinner drink, and most especially when the weather gets chilly, then you will love these ingenious Baileys recipes. Turns out, Baileys is perfect for making everything from tiramisu to trifle, and even a very indulgent layer Baileys cake...
So if you are not one for your traditional Christmas pudding then why not give these a go and make them part of your Christmas dinner feast this year? Festive, filling and SO delicious, these recipes are indulgent beyond belief and tick every Christmas dessert box you could think of.
Bahlsen squares simple Baileys tiramisu
- 6 Bahlsen Baileys Squares
- 50ml Strong Brewed Coffee
- 150ml Double Cream
- 1 tbsp Caster Sugar
- 50g Mascarpone
- Cocoa Powder to Dust
1. Whip the double cream and sugar together in a bowl until it has thickened a little and you have soft peaks. Whisk in the mascarpone until just smooth and set aside.
2. Dip the Bahlsen Baileys Squares, wafer side down briefly into the coffee. Starting with a Bahlsen Baileys Squares and alternating with the cream mixture, layer up the tiramisu in individual glasses. Dust with cocoa powder before serving.
Benjamina Ebuehi’s gingerbread Baileys trifle
(Makes 6 individual trifles or one large trifle for plenty of leftovers! - 0.2 units per serving)
- 250g unsalted butter
- 200g light brown muscovado sugar
- 50g black treacle
- 100g golden syrup
- 3 eggs
- 100ml milk
- 300g plain flour
- 2 tsp baking powder
- 1 tbsp ground ginger
- 1 tsp mixed spice
- ¼ tsp ground cloves
- 600ml double cream
- 300ml milk
- 2 tsp vanilla bean paste
- 6 egg yolks
- 2 ½ tbsp cornflour
- 65g caster sugar
- 2 tbsp biscuit spread
Baileys Original Irish Cream Layer:
- 80ml Baileys Original Irish Cream (1.4 Units)
- 300ml double cream
- 100ml strong brewed coffee
- Gingernut biscuits, crushed
- Milk chocolate, to grate
- Edible glitter, gold or silver
To make the ginger cake:
1. Preheat the oven to 180C/170C Fan. Grease and line a 9 inch by 13 inch cake tin.
2. Gently heat the butter, golden syrup and treacle in a small saucepan until the butter is completely melted. Remove from the heat and let it cool for a few minutes before stirring in the sugar. In a small jug, whisk together the eggs and milk and set aside.
3. In a large bowl, sift together the flour, baking powder, bicarbonate of soda, spices and salt. Make a well in the centre and pour in the syrup mixture, milk and eggs. Mix the batter until smooth and pour into the tin.
4. Bake for 35-40 minutes or until a skewer inserted in the centre comes out clean. Set aside to cool completely.
Top tip: If you’re short for time, a shop-bought Jamaican Ginger Cake works as a great replacement.
To make the custard:
1. Whisk the egg yolks, sugar and cornflour in a large bowl until smooth and pale. Set aside.
2. Heat the milk, cream and vanilla in a saucepan over medium heat until just before boiling. Pour a quarter of the hot milk onto the eggs and whisk thoroughly. Add the rest of milk a bit at a time whisking well after each addition.
3. Pour the mixture back into the pan over a medium heat and stir continuously until the custard is nicely thickened.
4. Remove from the heat and spilt the custard evenly into two bowls. Stir the biscuit spread into one of the bowls until fully combined.
5. Cover both sets of custard with a layer of cling film directly touching the surface. Let it cool to room temperature before chilling in the fridge.
To make the Baileys Original Irish Cream layer:
Mix 80ml Baileys Original Irish Cream with the double cream in a large bowl and whip until you have soft peaks.
To assemble the Baileys Original Irish Cream Gingerbread trifle:
1. Cut up the ginger cake into small squares and place them in your trifle dish or individual serving glass.
2. Spoon the coffee onto the cake layer followed by a layer of vanilla custard and biscuit-flavoured custard.
3. Sprinkle on a layer of crushed gingernut biscuits and then spoon the Baileys Original Irish Cream layer on top.
4. Decorate with more gingernut crumbs, grated milk chocolate, a sprinkle of edible glitter and drizzle with extra golden syrup if you’d like!
Lily Vanilli’s Baileys Christmas cookies
- 1 egg, plus 1 egg yolk 100ml Baileys Original Irish Cream (1.7 units)
- 200g unsalted butter, room temperature Edible glitter, any colour
- 200g dark brown sugar
- 115g golden syrup
- 10g ground ginger, plus 5g each of ground cinnamon, freshly grated nutmeg and ground cloves (or substitute for 25g ground mixed spice)
- 560g plain flour, sifted
- 3g fine salt
- ¼ tsp bicarbonate of soda
Prep time: 30 minutes, plus chilling time / Bake time: 20 minutes.
1. In a small bowl, lightly beat together the egg and the egg yolk.
2. In the bowl of a mixer, beat together the butter, sugar and syrup until very light and fluffy (4 mins). Scrape down the sides, then gradually add the beaten eggs, beating just to combine.
3. Scrape down the sides of the bowl again, then add the flour, salt, spices and bicarbonate of soda. and beat to bring it all together into a dough. Wrap in clingfilm and fridge it for a minimum of 20 mins.
4. Preheat the oven to 180°C fan assisted/200°C/gas mark 6. Line two baking trays with greaseproof paper.
5. Remove the dough from the fridge and rest it until it is soft enough to roll. Lightly flour a clean, dry surface and a rolling pin before rolling the dough out to approximately 6mm thick.
6. Cut out snowflakes or your favourite festive shape and transfer to the baking trays.
7. If you’d like to hang them on your tree, carefully poke a small hole in the top of the cookie. If you’d like them to slot onto your glass of Baileys Original Irish Cream, use a knife to cut out a groove from the centre to the edge of the cookie.
8. Bake for 15–20 minutes, or until golden brown. Remove from the oven and allow to cool on the trays for 10 minutes before transferring to a wire rack to cool completely.
9. Once cooled, brush the cookies with Baileys Original Irish Cream and tip edible glitter evenly over the top over a clean sheet of greaseproof paper. Carefully tap the cookie to remove any excess, then lift the paper and tip the remaining glitter back into the pot. Repeat for each cookie.
10. You can now either tie a string to hang the cookies from your tree, use them to decorate your winter cakes, or garnish a glass of Baileys Original Irish Cream!