This is the ultimate Baileys trifle: a dark chocolate flourless sponge base covered in thick Baileys Original Irish Cream infused milk chocolate ganache and topped with chocolate and Baileys whipped cream.
It’s a sinfully delicious dessert that’s perfect for a dinner party or night in with the girls. This is what you could be enjoying tonight…
It may look incredible, but this Baileys trifle is actually really simple to make.
The chocolate sponge is made airy and light by beating egg whites until stiff, then combining back with beaten egg yolks, sugar and dark chocolate. All this makes the sponge decadent and fudge-like. SO GOOD.
Of course, a chocolate trifle isn’t nearly as special as a Baileys trifle, and that’s what makes this indulgent dessert the perfect treat for a special social occasion.
Here’s how to make eight stunningly chocolatey Baileys trifles.
Ingredients
Chocolate sponge
- 200 g (7.1 oz) dark chocolate plus 2 squares
- 6 large free-range eggs must be room temp
- 175 g (6.2 oz) caster sugar
- 1 tbsp Baileys
Baileys ganache
- 300 ml (10.1 floz) double cream
- 100 ml (3.4 floz) Baileys
- 300 g (10.6 oz) milk chocolate
Baileys cream
- 600 ml (1.3 pt) double cream
- 4 tbsp drinking chocolate powder
- 100 ml (3.4 floz) Baileys
Equipment
Instructions
Make the sponge layer
Preheat the oven to 190C/375F (170C/340F fan assisted) and line a swiss roll tray with baking paper.
Melt 175g of the dark chocolate, then leave to cool until almost room temp, but still liquid.
Break the eggs and put the whites in one bowl, while the yolks can go in another with the sugar.
Whisk the egg yolks and sugar together until pale and ribbon-like.
Add the melted, cooled chocolate.
Fold through.
Whisk the egg whites until really stiff – it’s easiest to use an electric mixer then tip into the chocolate mixture.
Fold through as gently as you can.
Pour the mixture into the tin and level off.
Bake for 20 minutes until risen, then remove from the oven and leave to cool completely. Turn the cooled sponge out and peel off the used paper.
Cut or break the sponge into roughly inch pieces – it’s very light and airy so should break easily.
Baileys chocolate ganache
Put the cream in a saucepan or heat in 30-second blasts in the microwave until almost boiling.
Break the milk chocolate into a bowl and pour the heated cream mixture over it. Stir until it melts together, forming a glossy ganache.
Stir in the Baileys and leave to cool.
Baileys cream topping
Whip the cream and Baileys until you have very soft peaks.
Add the drinking chocolate powder and whisk briefly until just slightly more firm.
To finish
Share the sponge pieces gently into the bottom of a dessert glass.
Share the cooled ganache between each glass, pouring over the sponge – resist the urge to eat!
Spoon the whipped cream mixture into each dessert glass, working into soft peaks.
Finely grate the remaining dark chocolate over each dessert.
Chill for an hour to set.
Enjoy!
Tips for getting the best Baileys trifle possible and how to store it safely
How long will this Baileys trifle keep? Will it get soggy?
Once made, a Baileys trifle will last in the fridge for about 3 days. It contains fresh cream, so don’t leave your desserts to sit out at room temperature, refrigerate immediately.
Note, the longer your Baileys trifles are in the fridge, the more the texture will change. For example, after a day, the cream may begin to lose its firmness.
Would the recipe work out if you made smaller servings?
Yes, this recipe works really well in smaller servings.
For a great treat at a party, you could share the Baileys trifle elements evenly between 32 small glasses.
Alternatively, if you only wish to make, for example, four trifles, simply halve all of the recipe quantities.
Would the recipe work as one large Baileys trifle?
Yes! You can definitely use this recipe to make one large Baileys trifle and I would love to hear how it works out for you.
Follow the same method as you would with smaller bowls: breaking the sponge into the bottom of the bowl, then pouring in the ganache, then spooning on the cream and topping with grated chocolate.
Make sure to give your large trifle plenty of time in the fridge as it may take longer to fully set than eight smaller trifles.
Can I make this Baileys trifle in advance?
Yes, you can make these Baileys trifles the night before, which will also give them plenty of time to set.
Do consider whether you have anything in your refrigerator that could affect the flavour of the trifles such as a strong cheese or anything spicy. If so, it might be best to put the trifles in an airtight container to avoid odour contamination.
While best eaten the next day, these trifles should then last in the fridge for another two days.
Why didn’t the chocolate ganache in my Baileys trifle set?
After an hour, your ganache should have semi set to a texture similar to custard, which I think is perfect for trifle.
If your trifles have been left to set overnight, your ganache will be more fully set but not entirely solid.
If your ganache remains very liquid, doublecheck the quantities you used. It might be that you used too much chocolate or not enough cream.
Also, if you heated the cream too far so that it boiled, it’s possible that might have altered the texture of the ganache.
Where does trifle come from?
Traditional trifle usually consists of sponge and custard with a whipped cream topping.
It has been served to eager Britons for several hundred years and popular variations include jelly or, in the case of the trifle in this recipe, a creamy ganache.
Where does Baileys come from?
Baileys Original Irish Cream first reached the lips of the nation in 1974. It’s a unique blend of Irish Whiskey, fresh dairy cream, vanilla and chocolate essences.
Today, over 2,300 glasses of Baileys Original Irish Cream are consumed every minute of every day.
Print this Baileys chocolate trifle recipe
Here’s the recipe for that luxurious Baileys triple chocolate trifle again in a printable format.
Luxurious Baileys triple chocolate trifle
Ingredients
Chocolate sponge
- 200 g (7.1 oz) dark chocolate plus 2 squares
- 6 large free-range eggs must be room temp
- 175 g (6.2 oz) caster sugar
- 1 tbsp Baileys
Baileys ganache
- 300 ml (10.1 floz) double cream
- 100 ml (3.4 floz) Baileys
- 300 g (10.6 oz) milk chocolate
Baileys cream
- 600 ml (1.3 pt) double cream
- 4 tbsp drinking chocolate powder
- 100 ml (3.4 floz) Baileys
Instructions
Make the sponge layer
- Preheat the oven to 190C/375F (170C/340F fan assisted) and line a swiss roll tray with baking paper.
- Melt 175g of the dark chocolate, then leave to cool until almost room temp, but still liquid.
- Break the eggs and put the whites in one bowl and the yolks in another.
- Whisk the egg yolks and sugar together until pale and ribbon-like, then fold the cooled chocolate into it.
- Whisk the egg whites until really stiff – it's easiest to use an electric mixer – then tip into the chocolate mixture.
- Fold through as gently as you can.
- Pour the mixture into the tin and level off.
- Bake for 20 minutes until risen, then remove from the oven and leave to cool completely.
- Turn the cooled sponge out and peel off the used paper, then cut or break the sponge into roughly inch pieces – it's very light and airy so should break easily.
Baileys chocolate ganache
- Put the cream in a saucepan or heat in 30-second blasts in the microwave until almost boiling.
- Break the milk chocolate into a bowl and pour the heated cream mixture over it. Stir until it melts together, forming a glossy ganache.
- Stir in the Baileys and leave to cool.Stir in the Baileys and leave to cool.
Baileys cream topping
- Whip the cream and Baileys until you have very soft peaks.
- Add the drinking chocolate powder and whisk briefly until just slightly more firm.
To finish
- Share the sponge pieces gently into the bottom of a dessert glass.
- Pour 1 tbsp of Baileys per glass over the sponge layers.
- Share the cooled ganache between each glass, pouring over the sponge – resist the urge to eat!
- Spoon the whipped cream mixture into each dessert glass, working into soft peaks.
- Finely grate the remaining dark chocolate over each dessert.
- Chill for an hour to set.
Video
Notes
Nutrition
This recipe has been adapted from one originally commissioned by Baileys
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G Ainsworth says
I made it as one larger trifle for Christmas pud as we don’t like fruitcake-type deserts. Brilliant flavour and very more-ish. As I was short of time, I substituted one tub of Cadbury’s Chocolate ‘OMG’ Double Choclate Brownie Cakes (chopped into 5mm squares, approx) for the ‘flourless choclate sponge’ part of the recipe. They worked well. I’m looking forward to next Christmas so I can make it again — the only time when no-one has to drive afterwards.
Emily Leary says
Sounds wonderful! So glad you enjoyed it xx
Emma says
Thanks for this, made it for Xmas Day pudding. Only realised when making it I hadn’t bought enough chocolate so used cocoa powder instead of chocolate in the sponge. It tasted delicious, will definately make again :)
Emily Leary says
So glad you enjoyed it. xxx