Baileys Choc Chip Trifle

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement