Irish whiskey, cream and sugar are the usual constituents of Irish cream liqueur. It has a smooth, rich and luxurious taste unlike anything you’ve ever tasted before. You can enjoy it on the rocks, mix it into cocktails, or even infuse desserts with it. Here’s how:
Eggless Tiramisu Cake
Ingredients:
- For the cake: 180 gm flour
- 75 gm caster sugar
- 1 tsp baking powder
- ¼ tsp baking powder
- ¼ tsp salt
- 1 tsp vanilla extract
- 90 ml condensed milk
- 60 gm room temperature unsalted butter
- 120 ml milk
- 60 ml yoghurt
Frosting:
- 200 gm room temperature cream cheese
- 50 gm icing sugar
- 60 ml Irish cream liqueur
For soaking:
- 60 ml freshly brewed coffee
- 60 ml Irish cream liqueur
- 10 gm powdered sugar
Cadbury Cocoa Powder for garnish
Instructions:
- Grease a 10x10 inch cake tin with some butter and preheat the oven to 170°C.
- Blend all the ingredients for the cake in a food processor or by hand in a mixing bowl. Do remember to sift the dry ingredients first to prevent any lumps.
- Pour the cake batter into the greased cake tin and bake for about 15 to 18 minutes.
- Once the cake is out of the oven, let it cool completely. Then cut it into 4 squares of 5x5 inch dimensions. Set aside.
- Then whip the cream cheese with icing sugar and the Irish cream liqeuer until you get soft peaks.
- For the coffee soak, dissolve sugar into warm, freshly brewed coffee. Do make sure that the coffee is strong. Finally, mix in the liqueur.
- For the assembly, place the bottom most layer in a serving dish, then sprinkle it with the coffee and liqueur syrup.
- Then spread an even layer of the spiked cream cheese. Rinse and repeat until you reach the final layer.
- Don’t add the frosting in this layer, but refrigerate for an hour.
- Then frost the final layer, and dust it generously with Cadbury Cocoa Powder.
Chocolate Pots
Ingredients:
- 400 ml double cream
- 200 ml Irish cream liqueur
- 200 gm Cadbury Bournville 70% Dark Chocolate + extra for garnish
Instructions:
- Chill the double cream for about 30 minutes to an hour then give it a quick whip. You don’t need to whip it into stiff peaks, just enough to give it some structure and air.
- Then mix in the Irish cream liqueur into this.
- Melt the Cadbury Bournville 70% Dark Chocolate in the microwave or using a double boiler method.
- Then fold it slowly into the whipped cream. Mix until well-combined.
- Pour into serving glasses of your choice and refrigerate. Garnish with chocolate shavings before serving.
Brownies
Ingredients:
For the brownies:
- 180 gm flour
- 80 gm Cadbury Cocoa Powder
- 69 gm softened butter
- ½ tsp salt
- ½ tsp baking powder
- 175 gm chocolate chips
- 200 gm granulated sugar
- 120 ml Irish cream liqueur
- 1 tsp vanilla extract
- 1 egg
For the ganache frosting:
- 175 gm chocolate chips
- 60 ml Irish cream liqueur
- 60 ml whipping cream
Instructions:
- Preheat the oven to 176°C and line a cake tin with parchment paper.
- Mix flour, cocoa, salt, and baking powder together, then set them aside.
- Melt the butter with the chocolate chips and mix until you get a smooth sauce.
- Remove from heat and add Irish cream liqueur, sugar, and vanilla extract.
- Next, crack an egg and ensure it is completely incorporated into the sauce.
- Fold the flour into this mixture. Once done, pour the batter into the cake tin and bake for 15-17 minutes.
- In the meantime, prepare the ganache by melting the chocolate chips in the microwave. Then add the liqueur. Lastly, whisk in the cream.
- Let it cool completely before pouring the ganache over the brownies.