Tipsy Baileys Pie

by Editorial Staff

Summary

Prep Time	40 mins
Total Time	6 hrs 40 mins
Course	Baking
Cuisine	European
Servings (Default: 16)

Ingredients

1 cake base (sponge cake), dark
1 ground gelatin, white
350 ml Baileys Irish Cream
4 cups cream

Instructions

1 dark biscuit base, divide into 3 bases. 1 packet of gelatine, white according to the instructions on the package, allow to swell with 4 tablespoons of water and warm up. When everything has dissolved, gradually stir in 350 ml of Baileys (sometimes 500 ml for me).
Remove from heat and let cool down briefly. Then stir in 4 cups of whipped cream. Place 1 base on the cake cardboard, put a cake ring around it and put some mixture on top, next base, etc. Lastly, bailey cream. I always leave some leeway with the ring so that the edge gets cream. Place in the refrigerator for several hours. Then carefully remove the cake ring. Decorate according to your mood with brittle, chocolate shavings, etc.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.