Strawberry and Bailey’s Fool

This is a very wonderful summertime dessert, but I can’t think of a bad time to have Bailey’s in anything! When I made this I used the strawberry puree and cream alternately with baked puff pastry (so it was more of an interesting pastry thing versus individual parfaits). Do not substitute the whipped cream with cool whip. You will be disappointed if you do! 🙂 One thing I have found very helpful when whipping my own cream is to use a metal bowl. About 15 minutes before I am going to whip the cream, I put the metal bowl and the beaters in the freezer. Keep the cream very cold too. Keeping it all very cold reduces the time spent actually whipping the cream.

Strawberry and Bailey’s Fool
Found originally on Recipezaar.
The recipe is from The Irish Heritage Cookbook written by Margaret M. Johnson. It is a David Foley recipe from the Hibernian Hotel in Dublin.

2 cups strawberries, hulled
2 cups heavy cream (whipping cream)
1/2 cup Bailey’s Irish Cream
1/4 cup confectioners’ sugar (for dusting)

6 servings

1. Place 6 stem glasses in the refrigerator to chill. Reserve 6 strawberries for garnishing.

2. In a blender or food processor, puree the remaining strawberries until smooth.

3. Beat the cream in a deep bowl until stiff peaks form (just before the butter stage). Add half of the strawberry puree and the Bailey’s Irish Cream to the whipped cream, and gently fold with a rubber spatula until blended.

4. Divide 1/4 of the strawberry cream mixture among the glasses, then top with a layer of the fruit puree and continue to alternate layers of cream and fruit. Top each with a strawberry and dust with confectioner’s sugar.