yumsugar and she found it in the san francisco chronicle. the recipe here below is halved from the original recipe. i am so glad i ended up doing that because even the halved recipe made a ton. whew!
mmmm, baileys and espresso
whipping up the cream
folding it all together
from the San Francisco Chronicle
1 1/3 cups heavy cream
5 tbs Baileys Irish cream
1/4 cup freshly brewed espresso
8 oz mascarpone cheese
2 tbs 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.