Time and servings
30 minsTotal time
30 minsPrep time
Ingredients
- 4 sheets of gelatin
- 0.5 tsp of vanilla extract
- 150 ml of whipping cream
- 100 g of sponge cake
- 200 g of blueberries
- 20 g of flaked almonds
- 1 tsp of lemon zest, to garnish
- 30 g of sugar
- 200 ml of baileys original irish cream, 150ml for the base, 50ml for the layers
- 3 egg yolks
- 125 g of marscapone
Method
Step 1
Place the gelatin in cold water to soften for 5 minutes. Whilst you are waiting, stir the sugar, vanilla extract, and egg yolks in a bowl over a sauce pan of boiling water.Step 2
Whisk vigorously until frothy, then gradually add the Baileys. Dry the gelatin gently on paper towels and then dissolve in the hot mixture, stirring it all together.Step 3
Place the bowl with the hot mixture in iced water to cool rapidly, stir at first, then leave to cool and form a gel.Step 4
Beat the whipping cream until stiff. Stir in the marscapone into the now cooled mixture then fold-in the whipping cream.Step 5
Cut out pieces of sponge cake base to fit the bottom of each glass and sprinkle with Baileys.Step 6
Toast the flaked almonds in a small frying pan until they turn a light brown.Step 7
Finally, layer the cream over the sponge cake and then blueberries over the cream in glasses. Sprinkle with flaked almond and serve garnished with lemon zest