Soften the gelatin by soaking it in cold water for at least 10 minutes – I have some useful tips for this process.
In a large bowl, combine mascarpone, spreadable cheese, vanilla, and powdered sugar, stirring with a spatula until the mixture turns creamy.
Warm the Baileys in a saucepan or microwave, then drain the softened gelatin and gently squeeze out excess water. Add the gelatin to the warm Baileys (removed from heat) to dissolve it completely, and let the mixture cool.
Separately, use an electric mixer to whip the cream until it reaches a smooth, soft consistency – it shouldn't be too firm. Check out my tutorial for a visual guide on how to achieve this.