Drunken trifles layered with coffee-soaked biscuits, dark chocolate, whiskey marinated strawberries with mint, and a generous amount of Bailey’s infused whipped cream. They are the answer to your St. Patrick’s Day dessert crisis, but they’re also sophisticated and classy enough for any occasion!
This dessert is not kid-friendly. Unless your children enjoy the taste of hard liquor alongside their fruit and whipped cream, you probably should make these for an adult party. I imagine the only kids who would like these would be ones who also wear snazzy bow-ties and talk like Artemis Fowl. Actually, I hope my kids are like that. I’d be so thrilled and so confused all at the same time. But enough about my future children, on to the trifles!
I don’t know about you, but I don’t think St. Patrick’s Day would be complete without a boozy dessert. (Or booze in general, let’s be real here.) The two obviously Irish choices being Jamieson whiskey and Bailey’s Irish cream, and I’ve used BOTH in this trifle recipe! Hooray for drunken desserts!
We start out by marinating some sliced strawberries in the whiskey overnight. It has to be overnight in order for the fruit to soak up as much of the alcohol as possible. How can you go wrong with whiskey-infused strawberries? I don’t think you can. Especially when you toss in some finely chopped fresh mint to liven it all up. Delish.
The mocha part of this dessert comes in the form of coffee drenched ladyfingers. Call me crazy, but I love ladyfingers. I love how awesome they are in desserts like this, because they’re excellent for soaking up any liquid you want to put them in. Here, I chose a mix of super strong coffee and, you guessed it, more whiskey! What? This is St. Patrick’s Day, the holiday of the Irish! Become one with it – we aren’t done yet.
Of course I had to have chocolate in this trifle. Personally, I don’t think a trifle is a trifle without chocolate. It’s just a sad excuse of a layered mess. In this particular trifle (how many times can I use the word “trifle” in a paragraph?), we use only the best (at least 70%) dark chocolate. Totally worth the best, trust me.
Finally, we layer it all with hefty dose of Bailey’s whipped cream! Before I made this, I had no idea what Bailey’s cream tasted like. I’d had the two separately, but never together. Then I went and pinned about
25 60 different St. Paddy’s Day desserts over the past week; most of which had a Bailey’s/whipped cream component. I was intrigued. You guys. There is a reason this duo is put together. It’s like the food marriage version of Brangelina or Lily and Marshall. It’s seriously one of the best combos I’ve ever tasted. You can bet I licked that bowl clean.
Now imagine all these wonderful components layered together. It’s dreamy. It’s light. It’s the perfect ending to a celebratory day of Guinness, corned beef and cabbage (pies?), and rousing choruses of Irish drinking songs. I raise a glass (of boozy trifle) to you, Ireland!
Happy St. Patrick’s Day!
Mocha Trifles with Whiskey Strawberries & Bailey's Cream
- 150g fresh strawberries, sliced thinly
- 50ml Jamieson Irish whiskey
- 1 tbsp fresh mint, finely chopped
- 1 cup (250ml) thickened (whipping) cream
- 2 tbsp granulated sugar
- 1/2 tsp vanilla extract
- 1 1/2 – 2 tbsp Bailey’s Irish cream
- 3/4 cup very strong coffee
- 1 tbsp Jamieson Irish whiskey
- 2 – 4 ladyfinger biscuits
- 30g good quality dark chocolate, grated
MAKE THE STRAWBERRY LAYER: In a small bowl, combine the strawberries and whiskey, stir well, cover with plastic wrap, and let marinate in the refrigerator overnight, or up to 24 hours. When ready to assemble the trifles, stir in the chopped mint and set aside.
MAKE THE BAILEY’S CREAM: Combine the cream and sugar in a medium bowl and whip with an electric mixer until hard peaks form. Add the vanilla and Bailey’s and whiz until combined. Spoon the whipped cream into a piping bag, fitted with a round nozzle, and place in the refrigerator until ready to assemble.
ASSEMBLE THE TRIFLES: In another small bowl, stir together the coffee and tablespoon of whiskey. Break a ladyfinger in half and soak the pieces in the coffee mixture until well saturated. Press the two halves into the bottom of a dessert glass and top with a layer of whipped cream. Dust the cream with grated chocolate. Spoon 1/4 of the strawberry mixture into the glass and top with a second layer of chocolate. Pipe another thick layer of cream on top. Dust with another layer of grated chocolate. Layer one more 1/4 of the strawberry mixture and dust with more chocolate. Garnish with a spring of fresh mint. Repeat with the second serving glass.
Allow the trifles to set in the refrigerator for at least 1 hour before serving. This dessert tastes great alongside a Bailey’s-spiked hot chocolate or coffee.
I think these are the perfect end to St. Patrick’s Day. What’s your favourite boozy treat?