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Baileys Irish Cream Chocolate Christmas wreath



14 portion(s)


  • 875 grams thickened full fat cream, 875 gms also = 875 mls
  • 80 grams icing sugar
  • 60 grams Baileys Irish Cream, 60 gms also = 60 mls


  • 500 grams Arnotts Choc Ripple Biscuits
  • 150 grams Baileys Irish Cream, 150 gms also = 150 mls


  • 2 scoops fresh cherries or fruit of your choice, or decorate with fondant as my photo
  • 6
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    • Appliance TM 31 image
      Recipe is created for
      TM 31

Recipe's preparation

    Christmas crowd pleaser
  1. Add the cream, soft icing sugar and irish cream, insert butterfly and whip for 40 secs / speed 3.5

  2. Quickly dip one of the biscuits into the 150mls of irish cream, then spread with a little of the cream mixture. Dip another biscuit in to the irish cream and spread with cream, sandwich them together, and repeat the dipping and spreading process until you have formed a ring.


  3. Using the remaining cream mixture cover the entire ring and refrigerate for 4 hours so that the liqueur can soak into the biscuits turning it into chocolate sponge cake type consistancy.

  4. Decorate as you please



Accessories you need

  • Butterfly
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  • Spatula TM31
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Make sure this dessert is clearly marked ALCOHOLIC to inform designated drivers and parents of children.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • This was a big hit with

    Submitted by billnjim on 10. November 2016 - 21:21.

    This was a big hit with family and friends. So Yum

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