Baileys Parfait Recipes
BAILEY'S PARFAIT
A decadent dessert to make for company when you haven't got a lot of time. These really need to 'set' for at least 4-5 hours before serving (so they're an ideal make-ahead), and life can be made even simpler by using a good-quality, purchased pound cake.
Provided by evelynathens
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a medium bowl, beat all custard ingredients, except for chocolate, until thick and creamy, about 3-4 minutes.
- Fold in the grated chocolate.
- To assemble parfaits: In a tall parfait or sundae glass, pour a tablespoonful or so of the custard.
- Top with a few cubes of pound cake.
- Repeat this procedure, layering custard and pound cake, until you have as many layers as the glass can hold, ending with a custard layer.
- Cover tops with plastic wrap and refrigerate for 4-5 hours to 'set'.
- Top with chocolate curls.
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- Chill your heavy cream, bowl, and whisk before starting. This ensures your cream will whip up easily.
- Pour heavy cream into a large bowl. Using a hand mixer or stand mixer with a whisk attachment, whip cream to soft or medium peaks. When your whisk is lifted from the bowl, the whipped cream will hold its shape and the tip will droop slightly.
- Add the Baileys Irish Cream, confectioner's sugar, and cocoa powder to the bowl. Continue whipping until ingredients are fully incorporated. Whipped cream will hold its shape. You are looking for stiff peaks - the tip of your whipped cream will hold its shape and stand straight up when whisk is lifted from the mixing bowl.
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- In a small pot, heat the cream to a simmer over medium heat. Place the chocolate chips in a medium heat-safe bowl.
- In the bowl of an electric mixer fitted with the whip attachment, whip the cream cheese with heavy cream and confectioners sugar until they reach medium peaks. Add the vanilla extract and mix to combine.
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