13 best boozy desserts inspired by cocktails
Ellie Donnell
The delicious. team are no stranger to a boozy dessert and we like to think our cocktail creations are some of the best in the business. It’s fair to say we’ve rustled up a few in our time, from our famous negroni cheesecake to this go-big-or-go-home Baileys trifle. There’s no telling what spirit-soaked ideas we’re going to come up with next!
Here, we’ve listed the 13 best boozy puds we’re most proud of – and each one has been inspired by one of our favourite classic cocktails. Bottoms up!
Like what you see? Don’t forget we have an entire collection dedicated to recipes with Baileys plus plenty more adult bakes and boozy puds to cheers to.
13 best boozy desserts
If you’re looking for a dessert with a ‘hint of booze’, then be sure to scroll on down. The delicious. team went full throttle on the booze-factor when creating this fabulous cheesecake recipe. It’ll knock your socks off!
Pair it with: a biting negroni
A creamy, custard-like vanilla blancmange base is topped with a layer of Aperol Spritz jelly in this fun dessert. Dust off that jelly mould and get to work!
Pair it with: an Aperol Spritz
Zesty bundt cake with mojito drizzle
If the zesty, refreshing flavour of a mojito is more your thing, you’re going to love this impressive bundt cake drizzled in a lime and rum icing.
Pair it with: a zesty mojito
Drizzle cakes are easy to make and a guaranteed way to ensure a moist texture. We love them – especially when the recipe is simple and the drizzle is boozy!
Pair it with: a classic gin and tonic
This fantastic trifle combines a few technical skills with a couple of shortcuts to create a show-stopping dessert that’s totally doable. Slices of ready-made Madeira cake are sandwiched together with jam, layered with crushed Lindor pieces and topped with a homemade boozy Baileys custard and whipped double cream.
Pair it with: an Irish coffee with Baileys cream
Although Felicity Cloake‘s bundt cake is inspired by the flavours of a summer cup cocktail, you could easily swap the booze for Pimm’s if you like. It’s a glorious celebration cake that’s best enjoyed alfresco (with a glass of Pimm’s in hand).
Pair it with: a Pimm’s fizz
Dark and stormy rum crème brûlée
Rum, ginger beer and lime are the main components to a dark and stormy cocktail and we’ve stolen all three to make this rich crème brûlée.
Pair it with: Flaming rum punch
This no-bake dessert is an Italian classic made all the better (we think) with vodka and coffee liqueur to replicate the flavours of an espresso martini. Plus, it won’t take you much longer than 20 minutes to throw together – quick, easy and all without turning the oven on.
Pair it with: an espresso martini
If you love the tropical flavours of a piña colada then let us introduce you to this banana-tinted twist. It’s crammed full of coconut (the oaty, desiccated coconut base is topped with a coconut cream filling) but instead of pineapple, this one goes big on banana!
Pair it with: a Piña colada
We’ve one-upped a chocolate roulade and have laced the cream with coffee liqueur and vodka for a white Russian-inspired flavour.
Pair it with: flat white martini
Slice through a thick layer of rum-laced eggnog custard to reveal a rich chocolatey interior, with MORE eggnog custard! It’s a triumph.
Pair it with: almond milk eggnog
A pannacotta is a dessert we’re always in the mood for; it somehow manages to be light yet rich and creamy at the same time. We’ll leave the science to the experts – all we know is that this prosecco-based version with boozy macerated peaches is a real winner.
Pair it with: a peach bellini
Add this strictly seasonal bake to your Christmas (baking) list this year – it’s not to be missed! It’s nutty, fruity, boozy and spiced… The festive season wouldn’t be the same without stollen.
Pair it with: mulled wine
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter