Italian
No Bake Baileys Mousse Pie

This no-bake Baileys Mousse Cake is a decadent dessert with a rich chocolate biscuit base, creamy Baileys mousse and a luxurious Chantilly topping. It's the perfect gift for special occasions or anytime you want to treat yourself to something truly special.

During the hot summer months there's nothing better than a no-bake dessert, from a delicious cheesecake to an easy ice cream cake to one of my favorite Italian cafes!

Baileys mousse cake with a piece on a black plate.

For this dessert, since I wanted something quick and easy, which also meant no baking, I decided that this Baileys Mousse Pie would be perfect! If you like tasting Baileys in your dessert then this is the cake for you.

After the first forkful the Italian said to me “Wow, you can really taste the Baileys”, I asked him if he thought it was too much, “No, I like it like that”. Me too!

Recipe ingredients

  • Crumbs: Chocolate chip cookie crumbs
  • Butter – melted salted butter
  • Sugar – granulated sugar and icing sugar
  • Flour – all purpose flour
  • Milk – whole milk
  • Baileys – cream liqueur
  • Cream: Full cream, heavy or whipping cream with at least 30% fat
  • Gelatin – powder
  • Chocolate: Good quality melted chocolate
Ingredients for the recipe.Ingredients for the recipe.

Does the mousse contain gelatine?

Not all mousse recipes contain gelatin, but I used it in this cake recipe to help the mousse set. If you prefer, you can always use Agar Agar as a one-for-one substitute.

How to make a Baileys mousse cake

Mix together the crumbled biscuits and melted butter and press them into the prepared cake tin. Place in the refrigerator while you prepare the mousse.

Prepare the crumb mixture in a glass bowl.Prepare the crumb mixture in a glass bowl.

In a medium saucepan whisk together the sugar and flour, place the pan over medium/low heat and slowly whilst whisking add the milk, continue whisking constantly until the mixture has become very thick. Cover with plastic and set aside to cool.

Prepare the mousse filling in the pot.Prepare the mousse filling in the pot.

In the meantime, whip the cream until stiff peaks form.

The whipped cream whipped until stiff.The whipped cream whipped until stiff.

Once the milk mixture has cooled, stir vigorously to eliminate any lumps that may have formed. Stir in the Baileys, then fold in the whipped cream.

Combine the filling with the Baileys and the whipped cream.Combine the filling with the Baileys and the whipped cream.

In a saucepan, mix the gelatine and whipping cream, leave to rest for 5 minutes. Then heat over medium/low heat and stir until the gelatine dissolves, without boiling.

Prepare the gelatin mixture in the pot.Prepare the gelatin mixture in the pot.

Add a couple of tablespoons of Baileys Mousse and stir to combine. Then combine it with the remaining bowl of Baileys Mousse until smooth.

Add the gelatin and mixture.Add the gelatin and mixture.

Remove the crumb base from the fridge and pour the Baileys Mousse over it. Cover loosely with plastic and store in the refrigerator.

The filling on the basis of biscuit crumbs.The filling on the basis of biscuit crumbs.

Just before serving, beat the full cream with the icing sugar and decorate the cake, sprinkling it with melted chocolate if desired.

Decorate the cake with whipped cream.Decorate the cake with whipped cream.

Who invented Baileys?

Second Wikipedia, Baileys Irish Cream was created by Tom Jago of Gilbeys of Ireland. Baileys was first introduced in 1974 as the first Irish cream on the market.

John Chesterman granted permission for the use of the Baileys name after Gilbeys asked to use the name. The name comes from a restaurant owned by John Chesterman. Baileys is produced in Dublin and Mallusk (Northern Ireland).

Helpful tips for making Baileys mousse cake

  • Whisk together the sugar and flour to remove any lumps.
  • Add the milk a little at a time, whisking as you add, it helps keep the mixture smooth.
  • Allow the mixture to cool before adding the Baileys and then folding in the whipped cream.
  • Stir a little of the mousse mixture into the gelatine and then add to the remaining mousse mixture.

Is it necessary to use Baileys in the mousse?

Can it be replaced? While Baileys offers a unique flavor, you can substitute it with other creamy liqueurs or use a combination of vanilla extract and espresso for a non-alcoholic version.

Mousse cake in cake plate and a slice on a black plate.Mousse cake in cake plate and a slice on a black plate.

What can I do if my mousse doesn't set properly?

Make sure the gelatin is well dissolved and mixed well with the other ingredients. If it still isn't solidifying, you may want to chill it for a longer period or check to see if the gelatine is past its expiration date.

How long does mousse cake last?

The mousse cake will last up to 2-3 days, but be sure to cover the cake loosely with plastic wrap and store it in the refrigerator.

Can Baileys Mousse Cake be frozen?

Yes, you can freeze the cake for up to a month. Wrap it tightly in cling film and aluminum foil to avoid freezer burn.

What's the best way to serve Baileys Mousse Cake?

Serve cold, garnished with Chantilly cream and then add optional toppings: grated chocolate, a drizzle of melted chocolate or try a sprinkling of cocoa powder to enhance the flavor of the chocolate in the base and topping.

More delicious Baileys recipes

A slice of cake on a black plate.A slice of cake on a black plate.

If you like Baileys desserts, especially a no-bake cream pie, then I hope you try this and let me know. Enjoy!

BASE FOR BISCUITS

  • cups chocolate chip cookie crumbs
  • cup butter, melted)

BAILEYS MOUSSE

  • 3 spoons granulated sugar
  • ¼ cup All purpose flour
  • ¾ cup whole milk
  • ¼ cup + 3 tbsp Baileys (112 ml in total, if you double the recipe double this amount)
  • 1 cup full/whipping cream

GELATIN MIXTURE

  • ¼ cup full cream/whipping cream
  • 1 table spoon jelly

TOPING CHANTILLY

  • ounces dark chocolate
  • cups full cream/whipping cream
  • spoons icing/powdered sugar

Prevents the screen from going dark

BAILEYS MOUSSE

  • In a medium saucepan whisk together the sugar and flour, place the pan over medium/low heat and slowly whilst whisking add the milk, continue whisking constantly until the mixture has become very thick. Cover with plastic and set aside to cool.

  • In the meantime, whip the cream until stiff peaks form.

  • Once cool, blend vigorously to eliminate any lumps that may have formed. Stir in the Baileys, then fold in the whipped cream.

GELATIN MIXTURE

  • In a saucepan, mix the gelatine and whipping cream, leave to rest for 5 minutes. Then heat over medium/low heat and stir until the gelatine dissolves, without boiling. Add a couple of tablespoons of Baileys Mousse and stir to combine. Then combine it with the remaining bowl of Baileys Mousse until smooth.

  • Remove the crumb base from the fridge and pour the Baileys Mousse over it. Cover loosely with plastic and refrigerate for 8 hours or overnight.

*I covered the cake with ⅓ of the whipped cream, then added a simple flower tip around the edge.

The mousse cake will last up to 2-3 days, but be sure to cover the cake loosely with plastic wrap and store it in the refrigerator.
You can freeze the cake for up to a month. Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn.

Calories: 476kcal | Carbohydrates: 29G | Protein: 5G | Fat: 37G | Saturated fats: 22G | Cholesterol: 108mg | Sodium: 226mg | Potassium: 170mg | Fiber: 1G | Sugar: 14G | Vitamin A: 1180UI | C vitamin: 0.3mg | Soccer: 77mg | Iron: 1.9mg

Please leave a comment below or add it to your Pinterest account!

Updated March 4, 2019

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