It’s time for BAILEYS


The recipe:

  • 350 g of strawberries – fresh or frozen
  • 20 g of starch
  • 80 g of sugar
  • 240 g strained yogurt (high fat)
  • 140 ml Baileys Strawberries & Cream

Mash the strawberries and put them in a suitable saucepan. Mix the sugar and starch in a separate bowl and add them to the strawberry puree. Stir well and heat over medium heat. Stir constantly and vigorously with a wire stirrer until the mixture bubbles. Remove from the heat, transfer to a bowl, and cool.

Add Baileys Strawberries & Cream and strained yogurt to the cooled strawberry mixture and mix until homogeneous. Put the mixture in a suitable freezer container and store it in the chamber. In a few hours, you will have gorgeous ice cream.
Serve the ice cream drizzled with a little Baileys Strawberries & Cream and sliced ​​fresh strawberries.



For a cake with a diameter of 20-22 cm.

  • 1 piece. pineapple
  • 360 g of water
  • 100 g of sugar
  • 50 ml Baileys Original
  • 125 g butter, soft
  • 150 g of sugar
  • 2 eggs
  • 140 g flour
  • 1 tsp baking powder
  • 50 ml Baileys Original

Peel the pineapple and grate it. Cut it into thin slices lengthwise.
In a large saucepan pour the water and 100 g of sugar, put the pineapple slices, and bring to a boil. Once it boils, reduces the heat and cooks over low heat for about 10-15 minutes – the pineapple slices should soften to become flexible and easy to arrange beautifully in the cake. This is the purpose of pre-cooking the pineapple – it becomes more flexible so that you can arrange the slices more tightly and get a kind of cake similar to mine. If you don’t stick to this design, you can even use canned pineapple. Pre-treatment also preserves the fresher color of the pineapple during baking.

Drain the boiled pineapple slices from the water and arrange on paper to cool.
Leave the water in which you boiled the pineapple to a boil until it is reduced to 150 ml. Add 50 ml of Baileys Original to it and save for pouring on top of the cake.

Using a mixer, beat the soft butter with the sugar. Add the eggs one by one, continuing to beat with the mixer. Add Baileys Original. Once absorbed, stop the mixer and continue working with a spatula or wooden spoon – add 3 times the flour with baking powder and mix until you get a homogeneous mixture.

Cover the bottom of the baking tin with baking paper. Tightly arrange the pineapple slices. Pour the cake mixture on top and flatten it.

Bake in a preheated 180C oven for about 25 minutes.

Remove the cake from the oven and while it is still hot, syrup it with the already cooled syrup from the pineapple jam.

Turn the cake over on a wire rack and let it cool. You can also serve it slightly warm, with hot coffee and a cup of Bailey’s.




  • 500 g of natural chocolate
  • 200 g cream
  • 200 g of fresh milk
  • 100 ml Baileys Chocolat Luxe
  • 300 g cream cheese


  • 200 g of water
  • 100 g of sugar
  • 50 g honey
  • 80 g of cocoa
  • 50 g of natural chocolate
  • 100 ml Baileys Chocolat Luxe

Heat the water with sugar, honey, and cocoa on the stove. Stir until everything is dissolved. Let the mixture simmer for about 1 minute. Remove from the heat and add the chocolate. Stir to melt. Add Baileys Chocolat Luxe. Transfer to a suitable bowl and cover tightly with cling film. Refrigerate until completely cooled (in a few hours the sauce will harden and will be easier to apply).

Finely chop the chocolate in a bowl. Bring the cream and milk to a boil and pour over the chocolate. Stir until melted and get a smooth and shiny mixture. Add Baileys Chocolat Luxe. Cool the cream completely, then add the cream cheese and mix with a mixer or wire whisk until absorbed.

Chocolate pancakes – 24 pcs.

  • 250 g of flour
  • 2 tbsp. cocoa
  • 1/2 tsp sol
  • 2 tbsp. sugar
  • 500 g of fresh milk
  • 150 g of water
  • 50 g Baileys Chocolat Luxe
  • 60 g of oil
  • 3 eggs
  • 150 g of natural chocolate

Melt the chocolate in a large bowl by a water bath. Add the eggs to it – one by one, stirring with a wire whisk until you get a smooth and homogeneous mixture. Add the oil. Separately mix the flour with the cocoa, salt, and sugar.
Add 1/3 of the dry ingredients to the chocolate mixture and stir briefly. Add some of the milk, then some dry ingredients again. Alternate liquid and dry ingredients so that you have a smooth mixture after each mixing, without lumps of flour in it. Try to stir as briefly as possible. After adding the liquids, estimate the density of the mixture and, if necessary, add more water.

Heat a little oil in a suitable pan and bake the whole mixture into thin pancakes. About 24 pieces are obtained.

Assemble the cake on a suitable plate. Spread 1 tbsp on each pancake. of chocolate cream and sprinkle with 1 tbsp. of sauce.
Refrigerate the cake until the next day to tighten well and cut easily.
Garnish with fresh raspberries if desired.



За чийзкейк с диаметър 20-22 см

The basis:

  • 300 g roasted almonds (salted)
  • 140 g of rice flour
  • 40 g of cocoa
  • 220 g butter, soft
  • 110 g sugar
  • 2 proteins


  • 700 g of cream
  • 220 g brown sugar
  • 4 eggs
  • 120 g sour cream
  • 60 g Baileys Chocolat Luxe
  • 2 tbsp. starch
  • 2 tbsp. instant coffee


  • 70 g of natural chocolate
  • 100 g Baileys Chocolat Luxe

Пригответе основата:

Загрейте фурната на 180*С.
Смелете бадемите на брашно. Смесете ги с оризовото брашно и какаото.
Разбийте маслото със захарта на крем, прибавете белтъците. След като получите хомогенна смес, добавете сухите съставки и разбъркайте до получаване на меко тесто.
Покрийте дъното на формата, в която ще печете чийзкейка с хартия за печене. Разстелете тестото на равен слой и печете в згарятата фурна за 10-15 мин.
Оставете да се охлади във формата.

Prepare the base:

Preheat the oven to 180 ° C.
Grind the almonds into flour. Mix them with rice flour and cocoa.
Beat the butter with the cream sugar, add the egg whites. Once you get a homogeneous mixture, add the dry ingredients and mix until you get a soft dough.
Cover the bottom of the form in which you will bake the cheesecake with baking paper. Spread the dough evenly and bake in the oven for 10-15 minutes.
Allow cooling in the mold.

Prepare in particular:

Reduce the oven temperature to 160 ° C.
Beat the cream cheese and sugar briefly with a mixer. Add the eggs, one at a time, then add the sour cream, Bayleys Chocolat Luxe, starch, and coffee. Beat until a homogeneous mixture without over-beating.

Pour the cream over the cooled biscuit and bake in the preheated oven for about 50-60 minutes – the cheesecake should be firm at the end, but as soon as you shake the pan slightly, it should be unstable in the center. Turn off the oven, open the door, and let the dessert cool in it. Once cool, store the cheesecake in the refrigerator until the next day. Only then remove the form.

For the filling – melt the natural chocolate. Heat Baileys Chocolat Luxe slightly and add it to the chocolate, stirring until homogeneous. Apply on cheesecake.



Cake products:

  • 220 g flour
  • 65 g of cocoa
  • 350 g of sugar
  • 2 tsp soda
  • 1 tsp baking powder
  • 1 tsp sol
  • 120 g of oil
  • 2 eggs
  • 180 g sour cream
  • 120 g of kefir
  • 120 g of boiling water (or coffee)

Cheese cream:

  • 225 g cream cheese
  • 100 g of sugar
  • 50 g Baileys Original
  • 2 eggs
  • 2 egg yolks


  • 100 g of natural chocolate
  • 75 g Baileys Original
  • 30 g roasted almonds
  • Preheat the oven to 170oC.

Prepare a cake pan.

In a bowl, mix the flour, cocoa, sugar, baking soda, baking powder, and salt. Separately mix the egg, oil, sour cream, and kefir. Add them gradually to the dry ingredients, stirring until a homogeneous mixture. Add boiling water and stir again.

Pour the mixture into the mold.

Mix all the products for the cream. Pour the mixture carefully over the cake pan. The mixture with cream cheese mustn’t reach the walls of the form.

Bake the cake for about an hour – until dry.

Cool in the pan, then remove to a wire rack and allow to cool completely.

Make the glaze by placing the chocolate and Baileys Original in a bowl. Heat in a water bath until the chocolate is melted. Add the broken almonds, cool slightly, and pour over the cake.



  • 200 g white chocolate
  • 30 g of strawberries, mashed
  • 40 g Baileys Strawberries & Cream
  • 1 tsp pink pepper
  • coconut shavings for rolling
  • a drop of pink or red paint

Melt the white chocolate in a water bath, being careful not to overheat it.

Mash the strawberries, mix them with Baileys Strawberries & Cream and add to the white chocolate.

Crush the pink pepper (I recommend not to grind it finely in a grinder). Add to the chocolate mixture. Add a little food coloring for a more saturated color of the truffles – this is of course optional.

Cover the truffle mixture with cling film and refrigerate until the next day to set well.

From the cooled mixture, form truffles, which you roll in coconut shavings.

Serve with a glass of Baileys Strawberries & Cream with lots of ice.