- 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.
- Desserts, Puddings/Mousse