If you're still searching around for an easy dessert to have on Christmas day or just something to have in the fridge, at the ready for any unexpected visitors, then try this James Martin dessert.

James has teamed up with Baileys this Christmas and has created some really delicious desserts.
As you know, I have a bit of a soft spot for James and I like a glass or two of Baileys at Christmas, so I was easily persuaded!

Bailey's Coffee Cream Mousse



5 egg yolks
80g caster sugar
260ml milk
260ml double cream
5 tsp instant coffee granules
100mls Baileys Original (or Baileys with a hint
of Coffee if you prefer an extra coffee hit)


  1. Pre heat the oven to 150˚c.
  2. Have 6 ramekins (moulds) in a roasting tin ready.
  3. Whisk the egg yolks and half the sugar in a bowl.
  4. Put the milk and cream into a thick based pan with the remaining sugar and coffee. Gently bring to the boil.
  5. As soon as it reaches the boil, remove from the heat, stir in the Baileys and strain straight away, pour over the eggs and sugar. Strain.
  6. Pour into the ramekins fill the tray with hot water so that it comes up to half way up the side of the moulds, and bake for 25-30 minutes. They should just set with a slight wobble.
  7. Then allow to cool for a least 6 hours in the fridge (or pop them in the freezer for a little while)
  8. Remove from the fridge and serve with the shortbread.

Serves 6

I tried out the new Bailey's with a hint of coffee for this recipe, but I decided to add cocoa powder instead of coffee granules to the dessert.

I think this is quite an adaptable recipe. You could use the original Baileys and add chocolate chips or the Baileys with a hint of Mint Chocolate and serve them with After Eights or use the Baileys with a hint of Crème Caramel and add fudge pieces. Yum!

Don't forget to pour yourself a glass too!

I wish James came free with the bottle! *sigh*

Check out my Ultimate Veggie Christmas Guide with all the recipes and tips you could need for a vegetarian or vegan Christmas.
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