Ingredients

• 60 g caster sugar
• 1 tablespoon water
• 1 medium egg(s), (separated)
• 2 medium egg yolk
• 4 tablespoon UDV Operations Ireland Ltd Baileys Irish Cream
• 3 tablespoon whipping cream
• 1/2 heaped teaspoon cocoa powder, (optional)

Instructions

• Reserve 1 tbsp caster sugar. Place the remaining sugar and water in a small heavy based saucepan. Heat gently until the sugar dissolves, then boil rapidly for about 1 minute until the mixture is syrupy, but not caramelised.
  
  
• Whisk the egg white in a grease-free bowl until stiff, then slowly add the sugar syrup, beating well to thoroughly combine.
  
  
• Put the 3 egg yolks, remaining sugar and liqueur in a large heatproof bowl. Position the bowl over a saucepan of gently simmering water and whisk until thick and frothy. This will take at least 5 minutes. Whisk in the egg white mixture. Share between 6 glasses. Chill in the fridge.
  
  
• Whisk the whipping cream until it holds its shape. Use to top the desserts, then serve at once, sprinkled with the cocoa powder (if using).

Notes

• Make this another time using Tia Maria instead of Bailey’s.