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Chocolate Brownie with Irish Cream Liquor and Coffee

In this dessert, we soak chunks of McDougalls chocolate brownie in a blend of coffee and Irish Cream Liquor, then add a small amount of Mascarpone back to the cream and top with crushed Amaretti biscuit.

Prep Time: 10 mins
Cooking Time: 20 mins
Serves: 10
Serving Size: 140g

Ingredients

  • 400g McDougalls Chocolate Brownie (baked) - 1cm pieces
  • 100ml Irish Cream Liquor
  • 100ml Strong Coffee
  • 360g Double Cream
  • 40g Mascarpone Cream
  • 400g Ambrosia Custard
  • 20g Amaretti Biscuits (crushed)

Method

  1. Mix the Irish Cream Liquor and coffee and pour over the brownie pieces
  2. Leave to soak for 10 minutes
  3. Divide the mixture between 10 dessert glasses
  4. In a mixing bowl, whisk together the Double Cream, Mascarpone & Ambrosia Custard, to a soft peak
  5. Pipe the cream mixture over the brownie and top with the crushed Amaretti Biscuit and serve

Additional Tips

This cream can be used in a wide range of fresh cream desserts, from trifles & fools, through to doughnuts and iced fingers! What ever the % of Ambrosia custard you add back to cream, you'll be saving money. The more you add, the more you save (upto 50% of cream can be replaced).