Baileys Marzipan Charlotte

More sickly ghastliness from Baileys. Do like marzipan, though …

4 servings

  • 200 ml Baileys
  • 24 savoy sponge fingers
  • 100 ml milk
  • 300 ml whipping cream
  • 100 gms natural marzipan, cut in very small cubes
  • 3 leaves / 10 gms gelatine, soaked in plenty of cold water
  • 4 glass tumblers or lightly oiled tea cups

Cut the sponge fingers to fit the glasses and arrange around the edges, cut side uppermost.

Milk milk, cream and Baileys, put HALF in a saucepan and heat until simmering.

Add marzipan and gelatine, remove from heat and mix well. The marzipan should melt in a couple of minutes. Whisk to incorporate.

Put in a bowl and add the remaining half of the liquid.

Pour into the glasses. Keep pushing down the sponges until they soak up the mixture and stay in place.

Chill, overnight if poss.

Turn out by dipping each glass in warm water for a few seconds until loosened.


Savoy – looks like they mean the slightly crispy ladyfinger biscuits, rather than trifle sponges. You could easily increase this, but I don't think making one big one would work, you'd lose the ratio of sponge to mixture and it would get well icky. It would look quite odd on the plate just as it was turned out, what could you trim it with? You wouldn't really want more cream. Maybe a dried fruit or cranberry compote? Something with a bit of sharp in it.

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One Response to “Baileys Marzipan Charlotte”

  1. Tony Harrison Says:

    love to try this but too much might prove costly lol.

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