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Bailey’s Irish Coffee Trifle Recipe from Rose & Crown, Epcot


1 1/2 cups sugar
3/4 cup cocoa powder
1/2 cup cornstarch
1/8 teaspoon coarse salt
3 cups whole milk
3 cups half-and-half
3 ounces bittersweet chocolate
2 tablespoons vanilla extract
3 ounces coffee

Chocolate Cake
1 3/4 cups all-purpose flour
1 3/4 cups brown sugar
3/4 cup cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/4 cups buttermilk
1 teaspoon vanilla extract
2 eggs
4 tablespoons vegetable oil
1 cup boiling water
Confectioners' sugar

Bailey’s Whipped Cream
5 oz Heavy Whipped Cream
1 oz Bailey’s Irish Cream

Method for Custard

In a mixing bowl, whisk together the sugar, cocoa, cornstarch, and salt.
In a thin stream, whisk in the milk until smooth.
In a thin stream, whisk in the half-and-half until smooth.
Strain the mixture through a fine sieve into a saucepan.
Over medium heat, whisking the mixture constantly, bring to a boil. Boil gently for 2 minutes.
Turn off the heat and stir in the coffee, bittersweet chocolate and vanilla.
Fill a large bowl with ice cubes, rest the saucepan on top, and add cold water to cover the ice cubes. Refrigerate until well chilled.

NOTE: The recipe can be made up to 2 days in advance. Serve cold.

Method for Chocolate Cake

Preheat oven to 350°F.
Cook for 25 minutes.
Combine dry ingredients in large bowl and slowly whisk in wet ingredients. Pour into greased sheet pan. Allow to cool. Cut with a ring mold.

Whip Cream until stiff peaks. Fold in Bailey’s and pipe on Trifle.



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