My granny turns 89 this week so I decided to make a Baileys Cheesecake, as Baileys is her favourite drink (I don’t blame her). This cheesecake should be stored in the fridge💚
300g Digestive Biscuits
150g Butter or Margarine (melted)
75ml Baileys Original Irish Cream
340g Philadelphia Cream Cheese
60g Caster sugar
175ml Double Cream
Popcorn,Salted Pretzels and Caramel (or Butterscotch) sauce
Line a 20cm loose-bottomed tin with greaseproof paper.
Put the digestive biscuits in a plastic food bag and crush them all to crumbs using a rolling pin.
Transfer the crumbs to a bowl, then pour over the melted butter.
Mix the melted butter and crumbs thoroughly until crumbs are completely coated. Tip them into a prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hour to set firmly.
Beat the mascarpone cream cheese, sugar and Baileys with an electric whisk or balloon whisk until smooth.
Spread over the cake and chill for at least 2 hours. Spend at least some of this time licking the spoon.
Whip the cream, dollop on top of the cake and spread it around.
Decorate with popcorn and pretzels and drizzle over the caramel (or butterscotch) sauce
Happy World Chocolate Day 🍫 My friend Niamh sent me this recipe by recipetineats and serves 6-8. There are lots of Tiramisu recipe variations online. This recipe does not use whipping cream and uses raw eggs. ‘There’s layers to this s***player, Tiramisu, Tiramisu’-Macklemore.
3 eggs (yolks and whites separated)
110g caster sugar
1/2 tsp vanilla extract
1 1/4 cups black coffee (hot and strong)
2 tbsp (or more!) liquor (I used Baileys)
24-30 lady fingers,pavesini or savoiardi biscuits
Cocoa for dusting
Beat yolks and sugar using an electric whisk on speed 6 to 7 for 10 minutes or until it changes from yellow to pale yellow (almost white) and is thick.
Add vanilla and mascarpone, beat until just combined and smooth. Transfer mixture to a bowl, set aside.
Clean bowl and whisk. Add egg whites and beat until its stiff (should be all white foam)
Add 1/2 the cream mixture into the egg whites. Gently fold through. When most incorporated, add the remaining cream mixture and fold through until just combined- don’t bash out all the air in the egg whites!
Mix coffee and liquor together. Quickly dip biscuits in and line the bottom of a dish (20cm square dish or bowl).
Spread over half the cream, then top with another layer of coffee dipped biscuits.
Spread with remaining cream.
Cover with cling film and refrigerate for at least 4-5 hours, preferably overnight.