20 Decadent Baileys Espresso Creme Recipes for Coffee Lovers

Calling all coffee lovers with a sweet tooth! If you crave the rich, velvety combo of espresso and Baileys, you’re in for a treat. We’ve rounded up 20 decadent Baileys Espresso Crème recipes that turn your favorite pick-me-up into luscious desserts, cozy cocktails, and even breakfast-worthy indulgences. Whether you’re hosting a holiday gathering or just treating yourself, these irresistible sips and bites are guaranteed to delight. Ready to get brewing?

Baileys Espresso Creme Cheesecake

Rich and indulgent, this Baileys Espresso Creme Cheesecake combines the bold flavors of coffee and Irish cream in a silky smooth dessert.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup clarified butter, melted
• 24 oz cream cheese, room temperature
• 3/4 cup granulated sugar
• 3 pasture-raised eggs, lightly beaten
• 1/2 cup Baileys Irish Cream
• 1/4 cup espresso, cooled
• 1 tsp vanilla extract
• 1/4 tsp fine sea salt

Instructions

1. Preheat oven to 325°F. Line a 9-inch springform pan with parchment paper.
2. Mix graham cracker crumbs with clarified butter until evenly moistened. Press firmly into the bottom of the pan.
3. Bake crust for 10 minutes. Cool on a wire rack.
4. Beat cream cheese and sugar on medium speed until smooth, about 3 minutes.
5. Add eggs one at a time, beating just until blended after each addition.
6. Stir in Baileys, espresso, vanilla extract, and sea salt until combined.
7. Pour filling over crust. Smooth the top with a spatula.
8. Bake for 45-50 minutes, until the center is almost set but still slightly wobbly.
9. Turn off oven. Leave cheesecake in oven with door ajar for 1 hour.
10. Remove from oven. Cool completely on wire rack. Refrigerate for at least 4 hours before serving.

Heavenly creamy with a robust coffee kick, this cheesecake pairs beautifully with a drizzle of chocolate ganache or a sprinkle of cocoa powder for an elegant finish.

Baileys Espresso Creme Tiramisu

Get ready to elevate your dessert game with this Baileys Espresso Creme Tiramisu, a luxurious twist on the classic Italian favorite.

Ingredients

• 1 1/2 cups heavy cream, chilled
• 8 oz mascarpone cheese, room temperature
• 1/2 cup granulated sugar
• 1/4 cup Baileys Irish Cream
• 1 cup strong espresso, cooled
• 24 ladyfingers
• 2 tbsp cocoa powder, for dusting

Instructions

1. In a large mixing bowl, whip the chilled heavy cream to stiff peaks, about 3 minutes.
2. In another bowl, combine mascarpone cheese and granulated sugar, mixing until smooth.
3. Gently fold the whipped cream into the mascarpone mixture until fully incorporated.
4. Stir in Baileys Irish Cream, ensuring the mixture remains airy.
5. Quickly dip each ladyfinger into the cooled espresso, ensuring they are moist but not soggy.
6. Arrange a layer of dipped ladyfingers at the bottom of a 9×13 inch dish.
7. Spread half of the Baileys mascarpone mixture over the ladyfingers evenly.
8. Repeat with another layer of dipped ladyfingers and the remaining mascarpone mixture.
9. Cover and refrigerate for at least 4 hours, preferably overnight, to set.
10. Before serving, dust the top with cocoa powder using a fine mesh sieve for an even layer.

Makes for a dessert with layers of creamy, boozy goodness and a hint of coffee bitterness. Serve chilled with a drizzle of extra Baileys for an adult-only version.

Baileys Espresso Creme Mousse

Perfect for those who cherish the blend of coffee and cream, this Baileys Espresso Creme Mousse is a decadent treat. Its light, airy texture pairs wonderfully with the rich flavors of espresso and Baileys.

Ingredients

• 1 cup heavy cream, chilled
• 3 tbsp Baileys Irish Cream
• 2 tbsp espresso, cooled
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp unflavored gelatin
• 2 tbsp cold water

Instructions

1. In a small bowl, sprinkle gelatin over cold water. Let stand for 5 minutes to bloom.
2. Heat the bloomed gelatin in a microwave for 10 seconds, or until fully dissolved. Set aside to cool slightly.
3. In a large bowl, whip the chilled heavy cream to soft peaks. Tip: Ensure the bowl and beaters are cold for best results.
4. Gradually add sugar, vanilla extract, Baileys, and espresso to the whipped cream, continuing to whip until stiff peaks form.
5. Gently fold in the dissolved gelatin until fully incorporated. Tip: Fold gently to maintain the mousse’s airy texture.
6. Divide the mixture among serving glasses. Chill for at least 2 hours, or until set. Tip: Cover with plastic wrap to prevent a skin from forming.

Delightfully smooth, this mousse offers a perfect balance of coffee and cream with a hint of Baileys. Serve garnished with chocolate shavings or a sprinkle of cocoa powder for an elegant touch.

Baileys Espresso Creme Panna Cotta

Unveil the elegance of dessert with this Baileys Espresso Creme Panna Cotta, a silky, boozy treat that’s surprisingly simple to make.

Ingredients

• 1 1/2 cups heavy cream
• 1/2 cup whole milk
• 1/4 cup granulated sugar
• 1 1/2 tsp unflavored gelatin
• 2 tbsp cold water
• 1/4 cup Baileys Irish Cream
• 1 tbsp espresso powder
• 1 tsp pure vanilla extract

Instructions

1. In a small bowl, sprinkle gelatin over cold water. Let bloom for 5 minutes.
2. Combine heavy cream, milk, and sugar in a saucepan. Heat over medium until sugar dissolves, about 3 minutes. Do not boil.
3. Remove from heat. Whisk in bloomed gelatin until fully dissolved.
4. Stir in Baileys, espresso powder, and vanilla extract until smooth.
5. Strain mixture through a fine-mesh sieve into a jug for a silky texture.
6. Pour into 4 ramekins. Chill for at least 4 hours, until set.
7. To serve, run a knife around the edge of each ramekin. Invert onto a plate.

Whisper-thin layers of coffee and cream meld in this dessert, offering a velvety bite with a kick. Serve with a dusting of cocoa powder or fresh berries for contrast.

Baileys Espresso Creme Brownies

Decadent meets creamy in these Baileys Espresso Creme Brownies, a luxurious twist on the classic dessert that promises rich flavors and a smooth finish.

Ingredients

• 1 cup unsalted butter, melted and cooled
• 2 cups granulated sugar
• 4 large pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 cup Baileys Irish Cream
• 3/4 cup high-quality cocoa powder
• 1 cup all-purpose flour
• 1/2 tsp sea salt
• 1 tbsp finely ground espresso beans
• 1/2 cup heavy cream
• 4 oz dark chocolate, finely chopped

Instructions

1. Preheat oven to 350°F. Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides.
2. In a large bowl, whisk together melted butter and sugar until fully combined.
3. Add eggs one at a time, whisking well after each addition. Tip: Room temperature eggs incorporate more easily.
4. Stir in vanilla extract and Baileys Irish Cream until the mixture is smooth.
5. Sift in cocoa powder, flour, salt, and ground espresso beans. Fold gently to avoid overmixing.
6. Pour batter into prepared pan, smoothing the top with a spatula. Bake for 25-30 minutes, until a toothpick comes out with moist crumbs. Tip: Do not overbake to keep brownies fudgy.
7. While brownies cool, heat heavy cream in a small saucepan until it just begins to simmer. Pour over chopped dark chocolate, let sit for 2 minutes, then stir until smooth. Tip: Use high-quality chocolate for a richer ganache.
8. Spread ganache over cooled brownies. Chill for 1 hour before slicing.

These brownies boast a dense, fudgy texture with a bold espresso kick, balanced by the creamy Baileys ganache. Serve chilled with a dusting of cocoa powder for an extra touch of elegance.

Baileys Espresso Creme Ice Cream

Craving a decadent dessert that combines the rich flavors of coffee and cream with a boozy twist? This Baileys Espresso Creme Ice Cream is your answer.

Ingredients

• 2 cups heavy cream, chilled
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 cup Baileys Irish Cream
• 2 tbsp instant espresso powder
• 1 tsp pure vanilla extract
• 1/4 tsp fine sea salt
• 6 large pasture-raised egg yolks, lightly beaten

Instructions

1. In a medium saucepan over medium heat, combine heavy cream, milk, sugar, and salt. Heat until sugar dissolves, about 5 minutes, stirring occasionally.
2. Whisk egg yolks in a separate bowl. Gradually add 1/2 cup of the hot cream mixture to the yolks, whisking constantly to temper.
3. Pour the yolk mixture back into the saucepan. Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens and coats the back of the spoon, about 10 minutes. Do not boil.
4. Remove from heat. Stir in Baileys Irish Cream, espresso powder, and vanilla extract until fully incorporated.
5. Strain the mixture through a fine-mesh sieve into a clean bowl. Cover and refrigerate until completely chilled, at least 4 hours or overnight.
6. Pour the chilled mixture into an ice cream maker. Churn according to the manufacturer’s instructions, about 20-25 minutes, until it reaches soft-serve consistency.
7. Transfer the ice cream to a lidded container. Freeze for at least 4 hours, or until firm.

Makes about 1 quart. The ice cream boasts a velvety texture with a bold espresso kick, balanced by the smoothness of Baileys. Serve scoops in espresso cups for a playful presentation, or layer with chocolate sauce and whipped cream for an indulgent sundae.

Baileys Espresso Creme Parfait

Baileys Espresso Creme Parfait combines rich coffee flavors with creamy indulgence for a dessert that’s both elegant and easy to make.

Ingredients

• 1 cup heavy cream, chilled
• 1/4 cup Baileys Irish Cream
• 2 tbsp granulated sugar
• 1 tsp vanilla extract
• 1/2 cup espresso, cooled
• 1/2 cup mascarpone cheese
• 1/4 cup dark chocolate shavings

Instructions

1. In a large mixing bowl, combine heavy cream, Baileys Irish Cream, granulated sugar, and vanilla extract. Whip on medium speed until soft peaks form, about 3 minutes.
2. Gently fold in mascarpone cheese until fully incorporated, being careful not to deflate the mixture.
3. Divide the espresso equally among 4 serving glasses, pouring slowly to create a distinct layer at the bottom.
4. Spoon the cream mixture over the espresso in each glass, filling to the top. Use the back of a spoon to smooth the surface.
5. Chill the parfaits in the refrigerator for at least 2 hours to set.
6. Before serving, garnish each parfait with dark chocolate shavings.

Light and airy with a bold espresso kick, this parfait is a sophisticated treat. Layer it with crushed amaretti cookies for added texture.

Baileys Espresso Creme Tart

Perfect for those who adore the rich combination of coffee and cream, this Baileys Espresso Creme Tart is a decadent dessert that’s surprisingly straightforward to make.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, cold and cubed
• 1 large pasture-raised egg, lightly beaten
• 1 cup heavy cream
• 1/2 cup Baileys Irish Cream
• 1/4 cup espresso, cooled
• 3 large egg yolks
• 1/2 cup granulated sugar
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F.
2. In a food processor, combine 1 1/2 cups all-purpose flour and 1/4 cup granulated sugar. Pulse to mix.
3. Add 1/2 cup cold, cubed unsalted butter. Pulse until mixture resembles coarse crumbs.
4. Add 1 lightly beaten pasture-raised egg. Pulse until dough forms.
5. Press dough into a 9-inch tart pan. Chill for 30 minutes.
6. Bake crust for 15 minutes, or until golden. Let cool.
7. In a saucepan, heat 1 cup heavy cream, 1/2 cup Baileys Irish Cream, and 1/4 cup cooled espresso over medium heat until just simmering.
8. In a bowl, whisk together 3 large egg yolks and 1/2 cup granulated sugar until pale.
9. Gradually whisk hot cream mixture into egg mixture. Return to saucepan.
10. Cook over low heat, stirring constantly, until mixture thickens to coat the back of a spoon.
11. Remove from heat. Stir in 1 tsp vanilla extract.
12. Pour filling into cooled crust. Chill for at least 4 hours.

Lusciously smooth with a bold espresso kick, this tart pairs wonderfully with a dollop of whipped cream or a sprinkle of cocoa powder for an extra touch of elegance.

Baileys Espresso Creme Macarons

Lusciously rich and perfectly balanced, these Baileys Espresso Creme Macarons blend the boldness of espresso with the creamy sweetness of Baileys, encased in a delicate almond shell.

Ingredients

• 1 3/4 cups confectioners’ sugar, sifted
• 1 cup almond flour, finely ground
• 3 large egg whites, at room temperature
• 1/4 cup granulated sugar
• 1/2 tsp vanilla extract
• 1 tbsp Baileys Irish Cream
• 1 tsp instant espresso powder
• 1/2 cup unsalted butter, softened
• 1 1/2 cups powdered sugar

Instructions

1. Preheat oven to 300°F. Line two baking sheets with parchment paper.
2. Whisk together confectioners’ sugar and almond flour in a large bowl. Sift mixture twice to ensure no lumps remain.
3. In a separate bowl, beat egg whites on medium speed until foamy. Gradually add granulated sugar, then increase speed to high. Beat until stiff peaks form, about 5 minutes.
4. Gently fold the dry ingredients into the egg whites in three additions. Add vanilla extract and Baileys with the last addition. Fold until batter flows like lava.
5. Transfer batter to a piping bag fitted with a round tip. Pipe 1-inch circles onto prepared sheets, spacing 1 inch apart. Tap sheets firmly on counter to release air bubbles.
6. Let macarons sit at room temperature for 30 minutes, or until a skin forms on the surface.
7. Bake for 18 minutes, rotating sheets halfway through. Macarons are done when they peel off the parchment easily.
8. For the filling, beat butter until creamy. Gradually add powdered sugar, then Baileys and espresso powder. Beat until light and fluffy.
9. Pair macarons by size. Pipe filling onto the flat side of one macaron, then sandwich with another.

With a crisp shell giving way to a chewy interior, these macarons offer a sophisticated play of textures. The espresso cuts through the sweetness, making them an elegant end to any meal or a luxurious treat with coffee.

Baileys Espresso Creme Truffles

Here’s a decadent treat that combines the rich flavors of Baileys and espresso in a bite-sized delight.

Ingredients

• 1 cup heavy cream
• 8 oz high-quality dark chocolate, finely chopped
• 2 tbsp Baileys Irish Cream
• 1 tbsp instant espresso powder
• 1/4 cup cocoa powder, for dusting

Instructions

1. Heat 1 cup heavy cream in a small saucepan over medium heat until it just begins to simmer, about 3 minutes.
2. Remove from heat and add 8 oz finely chopped dark chocolate. Let sit for 2 minutes to melt, then stir until smooth.
3. Whisk in 2 tbsp Baileys Irish Cream and 1 tbsp instant espresso powder until fully incorporated.
4. Pour the mixture into a shallow dish and refrigerate for at least 4 hours, or until firm.
5. Using a melon baller or small spoon, scoop the chilled mixture and roll into 1-inch balls. Tip: Dip the scoop in hot water for smoother truffles.
6. Roll each truffle in 1/4 cup cocoa powder to coat evenly. Tip: Use a fork to shake off excess cocoa for a professional finish.
7. Place truffles on a parchment-lined tray and refrigerate for another 30 minutes to set. Tip: Store between layers of parchment paper to prevent sticking.

Silky smooth with a bold espresso kick, these truffles are perfect alongside a glass of dessert wine or as a gourmet gift.

Baileys Espresso Creme Pancakes

Zesty mornings call for a decadent twist on breakfast. These Baileys Espresso Creme Pancakes blend rich flavors for a luxurious start.

Ingredients

• 1 cup all-purpose flour, sifted
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp sea salt
• 1 cup whole milk
• 1 pasture-raised egg, lightly beaten
• 2 tbsp clarified butter, melted
• 1/4 cup Baileys Irish Cream
• 1 tbsp espresso powder, dissolved in 1 tbsp hot water
• 1/2 cup heavy cream, whipped to stiff peaks

Instructions

1. In a large bowl, whisk together sifted flour, sugar, baking powder, and sea salt.
2. In another bowl, combine whole milk, lightly beaten egg, and melted clarified butter.
3. Pour wet ingredients into dry ingredients. Stir until just combined; avoid overmixing.
4. Fold in Baileys Irish Cream and dissolved espresso powder gently.
5. Heat a non-stick skillet over medium heat (350°F). Ladle 1/4 cup batter per pancake.
6. Cook until bubbles form on the surface and edges look set, about 2 minutes.
7. Flip carefully. Cook for another 1-2 minutes until golden brown.
8. Repeat with remaining batter, keeping cooked pancakes warm in a 200°F oven.
9. Serve pancakes topped with whipped heavy cream. Drizzle with extra Baileys if desired.

Fluffy and rich, these pancakes offer a creamy texture with a bold espresso kick. For an extra touch, garnish with chocolate shavings or a dusting of cocoa powder.

Baileys Espresso Creme Waffles

You won’t find a more indulgent breakfast treat than these Baileys Espresso Creme Waffles. Perfect for a lazy weekend or a special occasion, they’re a boozy twist on a classic.

Ingredients

– 1 1/2 cups all-purpose flour, sifted
– 1/4 cup granulated sugar
– 1 tbsp baking powder
– 1/2 tsp fine sea salt
– 2 pasture-raised eggs, lightly beaten
– 1/2 cup unsalted butter, melted and slightly cooled
– 1/2 cup Baileys Irish Cream
– 1/4 cup strong espresso, cooled
– 1 tsp pure vanilla extract
– 1/2 cup heavy cream, whipped to stiff peaks

Instructions

1. Preheat your waffle iron to 375°F, ensuring it’s well-greased with clarified butter to prevent sticking.
2. In a large mixing bowl, whisk together the sifted flour, granulated sugar, baking powder, and fine sea salt.
3. In a separate bowl, combine the lightly beaten eggs, melted butter, Baileys Irish Cream, cooled espresso, and vanilla extract until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined; avoid overmixing to keep the waffles light and fluffy.
5. Pour 1/2 cup of batter onto the center of the preheated waffle iron, spreading slightly with the back of a spoon.
6. Close the iron and cook for 4-5 minutes, or until the waffles are golden brown and crisp. Tip: Resist the urge to open the iron too early to ensure even cooking.
7. Carefully remove the waffle and repeat with the remaining batter. Tip: Keep cooked waffles warm in a 200°F oven on a wire rack to maintain crispness.
8. Serve each waffle topped with a dollop of whipped heavy cream. Tip: For an extra touch, drizzle with a little more Baileys or sprinkle with espresso powder.
Not just any waffle, these are rich with the deep flavors of coffee and cream, balanced by the sweetness of Baileys. The texture is crisp on the outside, tender inside, making them a luxurious start to any day.

Baileys Espresso Creme Milkshake

Absolutely irresistible for coffee and dessert lovers alike, this Baileys Espresso Creme Milkshake combines rich flavors for a decadent treat.

Ingredients

• 2 cups premium vanilla bean ice cream
• 1/2 cup cold brew espresso, concentrated
• 1/4 cup Baileys Irish Cream
• 1/2 cup whole milk
• 1/4 cup heavy cream, whipped to stiff peaks
• Dark chocolate shavings, for garnish

Instructions

1. In a blender, combine 2 cups premium vanilla bean ice cream, 1/2 cup cold brew espresso, 1/4 cup Baileys Irish Cream, and 1/2 cup whole milk.
2. Blend on high speed for 30 seconds, or until smooth and creamy. Tip: For a thicker shake, freeze the glass for 10 minutes before serving.
3. Pour the milkshake into the chilled glass, leaving room at the top for whipped cream.
4. Gently spoon 1/4 cup heavy cream, whipped to stiff peaks, over the milkshake. Tip: Use a piping bag for a more elegant presentation.
5. Sprinkle dark chocolate shavings generously over the whipped cream. Tip: Use a microplane for fine, delicate shavings.

Unbelievably smooth with a perfect balance of coffee and cream, this milkshake is best enjoyed with a straw and a spoon to savor every layer.

Baileys Espresso Creme Pudding

Elevate your dessert game with this Baileys Espresso Creme Pudding, a rich, creamy treat that combines the bold flavors of espresso with the smooth sweetness of Baileys.

Ingredients

• 1 cup heavy cream
• 1/2 cup whole milk
• 1/4 cup granulated sugar
• 2 tbsp Baileys Irish Cream
• 1 tbsp instant espresso powder
• 2 pasture-raised eggs, lightly beaten
• 1 tsp vanilla extract
• 1/4 tsp fine sea salt

Instructions

1. In a medium saucepan, combine heavy cream, whole milk, and granulated sugar over medium heat. Heat until sugar dissolves, about 3 minutes, stirring constantly.
2. Remove from heat. Whisk in Baileys Irish Cream and instant espresso powder until fully dissolved.
3. Slowly temper the beaten eggs by adding a small amount of the warm cream mixture to the eggs, whisking continuously to prevent curdling.
4. Pour the tempered egg mixture back into the saucepan, stirring constantly over low heat until the mixture thickens enough to coat the back of a spoon, about 5 minutes.
5. Remove from heat. Stir in vanilla extract and fine sea salt.
6. Strain the mixture through a fine-mesh sieve into a clean bowl to ensure a smooth texture.
7. Divide the pudding among serving glasses. Cover with plastic wrap, pressing directly onto the surface to prevent a skin from forming.
8. Chill in the refrigerator for at least 4 hours, or until set.

Kick back and enjoy the velvety texture and deep, coffee-infused flavor of this pudding. For an extra touch, garnish with whipped cream and a sprinkle of espresso powder before serving.

Baileys Espresso Creme Donuts

Baileys Espresso Creme Donuts blend the rich flavors of Irish cream and bold espresso into a decadent treat. Perfect for coffee lovers seeking a sweet, caffeinated kick.

Ingredients

• 1 cup all-purpose flour, sifted
• 1/2 cup granulated sugar
• 1/4 cup Baileys Irish Cream
• 2 tbsp espresso, cooled
• 1/2 cup whole milk
• 1 large pasture-raised egg, lightly beaten
• 2 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt

Instructions

1. Preheat oven to 350°F. Grease a donut pan with clarified butter.
2. In a large bowl, whisk together sifted flour, sugar, baking powder, and salt.
3. In another bowl, combine Baileys, espresso, milk, egg, melted butter, and vanilla extract.
4. Pour wet ingredients into dry ingredients. Stir until just combined; avoid overmixing.
5. Fill each donut cavity 3/4 full with batter. Bake for 10-12 minutes until edges are golden.
6. Let donuts cool in pan for 5 minutes, then transfer to a wire rack.
7. For the creme, whip 1/2 cup heavy cream with 1 tbsp sugar until stiff peaks form. Fold in 2 tbsp Baileys.
8. Pipe Baileys creme onto cooled donuts. Dust with cocoa powder if desired.

Golden and fluffy, these donuts offer a creamy espresso filling with a hint of Baileys. Serve with a side of cold brew for an extra coffee punch.

Baileys Espresso Creme Layer Cake

Elevate your dessert game with this indulgent Baileys Espresso Creme Layer Cake, combining rich coffee flavors with creamy Irish cream.

Ingredients

• 2 cups all-purpose flour, sifted
• 1 cup granulated sugar
• 1/2 cup unsalted butter, room temperature
• 3 pasture-raised eggs, lightly beaten
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup whole milk
• 1/4 cup Baileys Irish Cream
• 2 tbsp espresso powder
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Grease and line two 8-inch round cake pans.
2. In a large bowl, cream together butter and granulated sugar until light and fluffy.
3. Gradually add beaten eggs to the butter mixture, mixing well after each addition.
4. Whisk together sifted flour, baking powder, salt, and espresso powder in a separate bowl.
5. Alternately add dry ingredients and milk to the butter mixture, starting and ending with dry ingredients.
6. Divide batter evenly between prepared pans. Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
7. Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
8. While cakes cool, whip heavy cream, powdered sugar, Baileys, and vanilla extract to stiff peaks.
9. Place one cake layer on a serving plate. Spread half of the Baileys cream over it. Top with second layer and remaining cream.
10. Chill cake for at least 1 hour before serving to allow flavors to meld.

Moist cake layers paired with the silky Baileys cream create a dessert that’s both luxurious and comforting. Serve with a dusting of cocoa powder or espresso beans for an elegant touch.

Baileys Espresso Creme Profiteroles

Venture into the realm of decadent desserts with these Baileys Espresso Creme Profiteroles, a perfect blend of creamy, coffee-infused filling and delicate pastry.

Ingredients

• 1 cup water
• 1/2 cup unsalted butter, cubed
• 1 cup all-purpose flour, sifted
• 4 pasture-raised eggs, lightly beaten
• 1 cup heavy cream
• 2 tbsp Baileys Irish Cream
• 1 tbsp instant espresso powder
• 1/4 cup granulated sugar

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. In a medium saucepan, combine water and butter. Bring to a boil over medium heat.
3. Add flour all at once, stirring vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
4. Remove from heat. Let cool for 2 minutes. Gradually add eggs, beating well after each addition until the dough is smooth and shiny.
5. Transfer dough to a piping bag fitted with a large round tip. Pipe 1-inch mounds onto the prepared baking sheet, spacing 2 inches apart.
6. Bake for 20 minutes, then reduce oven temperature to 375°F and bake for 10 more minutes until golden and crisp. Turn off oven; leave profiteroles inside for 5 minutes to dry out.
7. In a medium bowl, whip heavy cream, Baileys, espresso powder, and sugar to stiff peaks. Chill until ready to use.
8. Once profiteroles are cool, slice off tops. Pipe or spoon filling into each. Replace tops.

Profiteroles boast a crisp shell with a velvety, espresso-kissed cream center. Serve dusted with cocoa powder for an extra touch of elegance.

Baileys Espresso Creme Eclairs

Kickstart your dessert game with these Baileys Espresso Creme Eclairs, a decadent twist on the classic pastry that combines rich coffee flavors with the creamy sweetness of Baileys.

Ingredients

• 1 cup water
• 1/2 cup unsalted butter, cubed
• 1 cup all-purpose flour, sifted
• 4 pasture-raised eggs, lightly beaten
• 1 cup whole milk
• 1/4 cup granulated sugar
• 2 tbsp cornstarch
• 1 tbsp Baileys Irish Cream
• 1 tsp espresso powder
• 1/2 cup heavy cream
• 1/4 cup powdered sugar

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a medium saucepan, combine water and butter. Bring to a boil over medium heat.
3. Add flour all at once, stirring vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan, about 1 minute.
4. Transfer dough to a mixing bowl. Cool for 5 minutes. Gradually add eggs, beating well after each addition, until dough is smooth and shiny.
5. Pipe dough onto prepared baking sheet in 4-inch logs. Bake for 25-30 minutes until golden and puffed. Cool on a wire rack.
6. For the filling, heat milk in a saucepan over medium heat until steaming. Whisk together sugar and cornstarch in a bowl, then gradually whisk into milk. Cook, stirring constantly, until thickened, about 2 minutes.
7. Remove from heat. Stir in Baileys and espresso powder. Cool to room temperature, then chill for 1 hour.
8. Whip heavy cream and powdered sugar to stiff peaks. Fold into chilled Baileys mixture.
9. Split eclairs horizontally. Pipe filling into bottoms, replace tops. Dust with powdered sugar.

Creamy and rich, these eclairs offer a perfect balance of coffee and Baileys. Serve chilled with a drizzle of chocolate ganache for an extra indulgent touch.

Baileys Espresso Creme Affogato

Lusciously creamy and boldly caffeinated, this dessert combines the richness of Baileys with the intensity of espresso. Perfect for those who appreciate a sophisticated twist on classic affogato.

Ingredients

• 1 pint premium vanilla bean ice cream
• 4 shots freshly brewed espresso, hot
• 4 oz Baileys Irish Cream
• Dark chocolate shavings, for garnish

Instructions

1. Scoop 1/2 cup of vanilla bean ice cream into each of 4 serving glasses.
2. Pour 1 shot of hot espresso over each scoop of ice cream, ensuring even coverage.
3. Drizzle 1 oz of Baileys Irish Cream over each serving, allowing it to cascade down the sides.
4. Garnish with dark chocolate shavings, using a microplane for fine, even pieces.
5. Serve immediately, encouraging guests to stir gently before enjoying to blend the flavors.

Whisper-thin layers of melted ice cream create a velvety base, while the espresso and Baileys meld into a decadent sauce. For an extra touch, serve with a side of biscotti for dipping.