With These Quick Dessert Recipes, We Tell You How To Sprinkle Some Irish Cream Liqueur Magic into Your Desserts. And Why!

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.