Adapted from Full On Irish by Kevin Dundon
~from Savoring Time in the Kitchen
1-1/3 cups heavy cream
5 tablespoons Baileys Irish cream
1/4 freshly brewed espresso, cooled
9-oz mascarpone cheese
2-1/2 tablespoons sifted confectioners sugar, plus extra for dusting
Cocoa powder for dusting
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 icing sugar. Beat until well combined, then fold in the cream. Divide between 4 1-cup ramekins or cups and chill for at least 2 hours, or overnight.
To serve, decorate with chocolate curls and caramel squiggles.
Caramel Squiggles
1/2 cup bakers or caster sugar (extra fine sugar)
Parchment or Waxed paper
Have a large piece of parchment or waxed paper ready on the kitchen counter.
Place the sugar in a heavy-based pan over low heat and heat gently to dissolve. Bring to a boil and boil until the resulting syrup begins to turn pale brown, gently swirling the pan to ensure even cooking. When the caramel is a rich, golden brown, dip the base of the pan into a sink of cool water to prevent further cooking for a couple of moments.
To make the squiggles, use a clean, small metal spoon, dip the spoon into the warm caramel and drizzle decoratively onto the parchment or waxed paper. Allow to cool and harden before using.
These are best used the day they are made.