Light, fluffy and utterly delectable!
Egg, whole, raw
3 medium, raw, separated
Baileys Irish Cream Liqueur
1 pub measure, standard
3 tablespoon(s), level
½ tablespoon(s), level, (optional)
- 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 whites 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).
Make this another time using Tia Maria instead of Bailey’s.