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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (171g) Recipe makes 4 servings The following items or measurements are not included below: irish cream bittersweet chocolate 3/4 cup chocolate curls |
||
| Calories 616 | ||
| Calories from Fat 429 | (69%) | |
| Amount Per Serving | %DV | |
| Total Fat 47.8g | 73% | |
| Saturated Fat 29.6g | 148% | |
| Monounsaturated Fat 13.7g | ||
| Polyunsaturated Fat 1.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 210mg | 70% | |
| Sodium 309mg | 12% | |
| Potassium 148mg | 4% | |
| Total Carbohydrate 42.8g | 14% | |
| Dietary Fiber 0.2g | 0% | |
| Sugars 25.2g | ||
| Protein 7.2g | 14% | |
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Bailey's Parfait
By: evelyn/athens
Feb 15, 2004
A decadent dessert to make for company when you haven't got a lot of time. These really need to 'set' for atleast 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.
SERVES 4
Ingredients
Custard
- 1 cup baileys' irish cream
- 8 ounces cream cheese, softened
- 1 cup whipping cream
- 1/2 cup sugar
- 1/2 cup bittersweet chocolate, grated
Assembly
- 4-5 slices of thick poundcake, cut into cubes
- 3/4 cup chocolate curls (approximately)
Directions
1
In a medium bowl, beat all custard ingredients, except for chocolate, until thick and creamy, about 3-4 minutes.2
Fold in the grated chocolate.3
To assemble parfaits: In a tall parfait or sundae glass, pour a tablespoonful or so of the custard.4
Top with a few cubes of pound cake.5
Repeat this procedure, layering custard and pound cake, until you have as many layers as the glass can hold, ending with a custard layer.6
Cover tops with plastic wrap and refrigerate for 4-5 hours to'set'.7
Top with chocolate curls.
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Featured Reviews for This Recipe
From: Chef #346179
On Aug 27, 2006
Great recipe. I have made just the custard and frozen it like a popscicle ... yummy!
From: twissis
On Jul 14, 2006
I gotta tell you, Ev. If I lived anywhere close to you or SQ, my hips wouldn’t fit on an airplane! This is the 2nd of 2 desserts I’ve made today for ZWT & it is absolutely divine! It is also 1 of the quickest fixes to get to divine that I’ve ever seen. The quick-fix custard ingredient list would be right there on everyone’s Top 5 Most Favourite List. How could it not be fantastic w/Bailey’s, cream cheese, whipping cream, sugar & chocolate? I used those tiny choc chip morsels for the chocolate, but otherwise was faithful in the prep. This is so dinner party worthy that it makes me want to invite guests for dinner tonite, but then I’d have to share … so it’s not happening! Yet another winner, Ev. Thx.
From: Tweeky
On Dec 26, 2005
This custard is wonderful and I used my homemade Bailey's Irish Cream Bailey's Irish Cream Liqueur (Gift-Giving or for Yourself!) for the booze, however, I recommend that the softened cream cheese be whipped with an electic beater until creamy prior to adding all the other custard ingredients in order to eliminate the cottage cheese look and lumpiness of the custard. I also was not wild about the pound cake being used in the parfaits but I would try them again with broken chocolate chip cookies. I think that would be tastier than the pound cake (too bland) because the custard does not soak into it. Or possibly dribble with espresso or liquer. For garnish, I think Andes mints (which I used), Hershey's kisses or Hug and Kisses would work great for color. Thanks evelyn for the basis of the custard and something to expand on this recipe with. Tweeky
From: Recipe Reader
On Nov 7, 2006
These were very good, definitely a good dessert for company. I followed the advice about whipping the cream cheese first and it worked out great. I had some of the custard leftover and put it in the freezer. I would say this makes more than 4 servings.
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