Now this is the way to have your Baileys and coffee! This delicious dessert comes from Clodagh's Irish Kitchen and is easy to prepare. It is also pleasing to the eye. If you are a fan of tiramisu or trifles, you will certainly enjoy this Irish-Italian dessert! You can make this treat in individual portions (as shown by the pictures) or if you prefer, one big beautiful bowl. Either way, friends and family will love this Irish take on an old Italian classic.
This recipe calls for raw egg yolks. If you are concerned about the safety of using raw eggs, please do not make this dessert.
The original recipe called for a 1/2 cup cocoa, I prefer to use about a 1/4 cup cocoa.
The stronger the coffee the better flavor the dessert will be.
I think of March as "Irish Month" because of Saint Paddy's Day. I had a blast cooking up everything Irish last month. Clodagh's cookbook was one of the one's that helped me most during my endeavor. The book is beautiful with lots of lovely pictures of Ireland. There are also amazing food pictures that show you what you are making. It is an absolute joy to leisurely page through her book and dream of Ireland. I also dream of eating the delicious food pictured.
Most of the time I found the ingredients to be easily accessible. Last month one of her recipe's that I featured on the blog was Crispy Chicken with a Creamy Irish Whiskey and Mushroom Sauce. The recipe ingredients listed a cut of chicken that is not readily available here in the states. So I substituted the cut with skin on, bone in chicken breasts, and they worked well in the recipe. I also substituted the wild mushrooms with cremini mushrooms, because I love cremini mushrooms and prefer th...