Chocolate Trifle

Our chocolate Trifle recipe uses our brand new beautiful Caramel with Irish Cream Liqueur Sauce, an absolute staple to have on hand. Made with Irish cream liqueur and dates, this decadent delight delivers a beautiful velvety texture and delicious tones of toffee and Irish Cream Liqueur.⁠

Prep time: 20 mins⁠
Cooking time: Chill to set: 1-2 hours
Serves: 4

Recipe is great with...

Photo of related product - Irish Cream Liqueur Caramel

Caramel with Irish Cream Liqueur

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  • 1 jar Folláin Irish Cream Liqueur Caramel Sauce⁠
  • 150g Dark chocolate⁠
  • 2 x 15ml spoons of water⁠
  • 4 eggs⁠
  • vanilla extract⁠
  • 100g double cream⁠
  • 200g mascarpone⁠
  • 50g brown sugar⁠
  • sprinkle of cinnamon⁠
  • 70g toasted pecans⁠
  • chocolate brownies or biscuits (optional)⁠


  1. Grate the chocolate, and melt. ⁠
  2. Remove from the heat and stir until smooth. ⁠
  3. Separate the eggs and beat the yolks and vanilla extract into the chocolate. Whisk the egg whites until fairly stiff, and fold gently into the mixture. ⁠
  4. Allow to set for 1-2 hours.⁠
  5. Beat the mascarpone, cream and caramel together until stiff, set aside and chill until needed.⁠
  6. Add brown sugar, 2 tbsp of water, and cinnamon to the pan, and melt sugar until bubbling. Add the pecans, toss until coated and spread evenly on a lined tray to cool. ⁠
  7. Layer the mascarpone cream, mousse, and brownies with a spoon of Folláin Cream Liqueur Caramel in a jar or glass. ⁠
  8. Top with a spoon of the caramel, and caramelised nuts and serve immediately.⁠