I recently organized my recipe collection, so when I decided to make a St. Patrick's Day dessert, I looked to my archives to see what recipe gems I could find. I had my heart set on the Irish cream chocolate mousse cake I made for my half birthday four years ago. However, I didn't have a lot of time and wanted an innovative, but easy dessert. Luckily I came across this recipe for Baileys pots de creme! I cut it out of the San Francisco Chronicle in 2007, but never got around to making it. Until now. Although it needs to chill overnight, this luscious and creamy dessert is super quick to put together. It's not too sweet and the flavor of Baileys and coffee blend scrumptiously. It's the sort of addictive dessert that you can't get enough of; I found myself shamelessly licking the rich mixture off the side of the bowl. To get the ridiculously simple — there's only five ingredients! — technique keep reading.
2 2/3 cups heavy cream
10 tablespoons Baileys Irish cream
1/2 cup freshly brewed espresso
18 ounces mascarpone cheese
5 tablespoons powdered sugar
- Whip the cream in a bowl until soft peaks have formed.
- Place the Baileys Irish cream in a bowl with the espresso, mascarpone cheese, and sugar. Beat until well combined, then fold in the cream.
- Divide among cups or ramekins of scant 1-cup size and refrigerate overnight before serving. Serve chilled with shortbread cookies, if desired.