Baileys Choc Chip Trifle
- Ready In:
- 2hrs
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 8 single trifle sponge cakes
- 118.32 ml Baileys Irish Cream (you can use brandy or rum if you prefer)
- 400 g pear halves in natural juice
- 300 ml double cream
- 250 g mascarpone cheese
- 200 g mint chocolate (Mint chips not fondant)
- of fresh mint, to garnish
- icing sugar, to dust
directions
- Use a shallow glass bowl of about 1.5 litre capacity.
- Slice the trifle sponges horizontally through the middle. Use 8 halves to cover the base of the glass bowl.
- Sprinkle over 4 tablespoons of baileys and 2 tablespoons of juice from the pears.
- Whisk together the cream and mascarpone in a large bowl until lightly whipped (be careful not to over-whisk).
- Reserve 6 of the chocolate thins and chop the rest so they are still very chunky - about the size of hazelnuts.
- Mix the chopped chocolates in with the cream.
- Cut the pear hales into 1cm slices and lay over the soaked sponge mixtures.
- Spread with half the cream mixture and repeat the whole process again starting with the sponge.
- Coarsely chop the remaining chocolate thins and sprinkle over the top.
- Leave to chill in hte fridge for a minimum of 2 hours, and serve garnished with fresh mint and a dusting of icing sugar.
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RECIPE SUBMITTED BY
I live in Meath with my parents. I am a special needs assistant in a school and also a part time physical therapy student. Im a big music fan and play in a brass band. check us out at www.community.meath.ie/navansilverband.
I like to cook but dont get much opportunity.As i still live at home and people use my ingredients.