On November 28, a dessert Treat Bar brunch was held at the Novikov School culinary school in the Gimenei shopping center. The event brought together 25 Russian bloggers, and welcome words were given by Alena Tkach, Marie Claire Advertising Director, Evgeny Nerubenko, Diageo Brand Ambassador, and Elena Tyshkovskaya, Marketing and Partner Projects Director at Novikov School.
As part of the event, the pastry chef gave a master class on making desserts within the framework of the modern Treat Bar cocktail and dessert concept based on the famous butter liqueur. Guests were able to watch the interesting cooking process, taste delicious dishes prepared by the pastry chef, as well as enjoy signature cocktails and coffee.
Here are three recipes for Irish Cream Liqueur cocktail desserts.
Tiramisu
Ingredients:
- 200 g custard
- 300 g mascarpone
- 200 g whipping cream
- 100 Irish Cream Liqueur
- Savoyardi cookies
Custard:
- 150 g milk
- 35 g cream
- 60 g yolks
- 60 g sugar
- 15 g cornstarch
- 100 g white chocolate
Syrup:
- 1 espresso
- 30 ml Irish Cream Liqueur
- 50 ml water
Cooking method:
Custard: heat milk with cream, mix sugar with starch, add yolk. Pour the milk mixture onto the egg mixture, mix quickly, return to the saucepan and simmer over high heat, stirring constantly, until thickened. Add chocolate and cool. Tiramisu: Combine custard, mascarpone, cream and Irish buttercream and whisk gently until fluffy (use immediately). Moisten Savoyardi with syrup, lay out a layer of cream, repeat again. Decorate with cocoa on top.
Cheesecake
Ingredients:
Biscuit:
- 50 g flour
- 50 g sugar
- 1 egg
- 30 g melted butter
- 3 g baking powder
Cheesecake:
- 450 g cream cheese
- 120 g granulated sugar
- 25 g cornstarch
- 2 eggs
- 20 g yolks
- 120 ml Irish Cream Liqueur
Cooking method:
Sponge cake: mix dry ingredients, beat egg with sugar, add butter at the end. Bake at 180 degrees for 12 minutes. Cheesecake: Combine all ingredients in a blender and pour over the finished biscuit. Bake at 140 degrees with a water bath for 50-60 minutes, then cool and decorate with berries.
Ice cream
Ingredients:
- Milk 250 g
- Cream 250 g
- Yolk 200 g
- Sugar 120 g
Cooking method:
Heat milk and cream, combine yolk with sugar. Pour the milk mixture over the yolk, return everything back to the saucepan and boil over medium heat until it thickens (mayonnaise state). To freeze. Garnish with Irish Cream Liqueur when serving.
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A photo:
Photo: archives of press services
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