Mini Festive Trifles (Baileys remix)
 
Prep time
Cook time
Total time
 
Gorgeous Baileys mini trifles
Author:
Recipe type: Dessert
Cuisine: Australian
Serves: 4
Ingredients
  • 3 punnets strawberries
  • 2 punnets blueberries, washed
  • 1 teaspoons vanilla bean paste
  • 1 tablespoon honey
  • 3 tablespoons water
  • 1 x 175 gram packet real butter shortbread (regular or gluten free)
  • 1 x 500ml tub Baileys Original Custard
  • 1 x 200ml tub Baileys Original Cream
  • ⅓ punnet raspberries, washed
  • ⅓ punnet red currants, washed
Instructions
  1. Wash and hull strawberries and then quarter.
  2. Place strawberries and 1 of the punnets of blueberries in a small saucepan along with the vanilla, honey and water.
  3. Bring to the boil and cook over medium heat for 5-6 minutes. Stir once gently to combine but do not over-stir as fruit will collapse. Leave to cool.
  4. Crumble shortbread between your fingers into a small bowl.
  5. To assemble, add a few spoonfuls of fruit into a glass and then top with custard, shortbread crumbs and cream.
  6. Decorate with reserved blueberries, raspberries and red currants.
Notes
For best results prepare just before serving however these can be prepared a few hours in advance, covered with cling wrap and stored in the fridge until required.

Best eaten on the day they are assembled but they will last up to 3 days, covered, in the fridge.
Recipe by The Hungry Australian at https://hungryaustralian.com/2015/12/mini-festive-trifles-baileys-remix/