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Published: Monday March 17, 2014 MYT 8:00:00 AM
Updated: Monday March 17, 2014 MYT 7:29:42 AM

St Patrick’s Day boozy desserts

Use a homemade shamrock stencil and cocoa powder to make a design on your Irish coffee for St Patrick's Day. – JANE F. RAGAVAN/The Star

Use a homemade shamrock stencil and cocoa powder to make a design on your Irish coffee for St Patrick's Day. – JANE F. RAGAVAN/The Star

Easy recipes to make with Irish spirits and store-bought confections.

Desserts with alcohol are made throughout the year and in conjunction with St Patrick's Day today, we've been inspired to come up with some using the spirits of Ireland: Guinness stout, Irish whiskey and Irish Cream liqueur. But we didn't want to make the recipes from scratch so we bought some doughnuts, cupcakes and sponge fingers and used them together with a few pantry essentials to make these boozy dishes and beverages.

Classic Irish Coffee

According to irishcoffee.org, there are many variations on Irish coffee. The classic recipe, however, is the one Joe Sheridan used at Foynes in the 1940s.

Here's how Sheridan made it: Whip heavy cream until frothy; chill in the refrigerator. (Add sugar to the cream to sweeten if desired.) For each serving of Irish coffee, brew 180ml of fresh coffee and add 45ml of Irish whiskey. Stir in 1 teaspoon of brown sugar until completely dissolved (this will help the cream float). To finish, spoon some cream onto the coffee. 

Tip: To prevent the cream from sinking, the classic method is to pour it over the back of the spoon onto the coffee.

Trifle With Irish Coffee-soaked Raisins. – Dessert and photo by JANE F. RAGAVAN/The Star

Trifle With Irish Coffee-soaked Raisins

Soak raisins (or other dried fruit) in Irish coffee (recipe above; omit the cream). Leave until the fruit are plumped up. Layer the base of a glass container (mug or wide-mouthed jam jar) with broken pieces of sponge fingers or leftover white cake. Place a spoonful of raisins on the cake along with some of the coffee. Layer with whipped cream. Repeat layers until the top. Sprinkle the top with grated chocolate.

Cupcakes With Bailey's Buttercream Filling And Chocolate Whiskey Ganache. – Dessert and photo
by S. INDRAMALAR/The Star

Cupcakes With Bailey’s Buttercream Filling

Place 120g butter in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed until fluffy, about 3 minutes. Slowly add 2 cups icing sugar to the bowl and continue beating until completely incorporated. Add 3-4 tablespoons Bailey’s and mix until smooth. If buttercream is too thin, add more icing sugar a tablespoon at a time.

Chocolate Whiskey Ganache-topped Cupcake.

Create a well in the centre of each cupcake by removing a small chunk. Pipe Bailey’s buttercream into the well right to the top. Smooth the surface. Spread the top of the cupcakes with a chocolate ganache (recipe for Chocolate Whiskey Ganache follows).

Chocolate Whiskey Ganache

Chop 250g bittersweet chocolate and place in a heatproof bowl with 1 tablespoon corn syrup. Heat 160ml cream in a small saucepan over medium heat until it begins to simmer, then pour over the chocolate mixture. Stir until smooth. Add 2-3 teaspoons Irish whiskey and stir until combined. Allow to cool until soft and spreadable.

Dip store-bought doughnuts into an Irish Cream glaze for a St Patrick's Day twist. – Filepic

Doughnuts With Irish Cream Glaze

In a bowl, mix ½ cup icing sugar, 3 teaspoons Irish Cream Liqueur and 1 teaspoon warm water. Mix together with a fork. Dip the top of doughnuts in the glaze.

Guinness Float. – Dessert and photo by JANE F. RAGAVAN/The Star

Guinness Float

Place 1-2 scoops vanilla ice cream into a large glass. Slowly pour cold Guinness over the ice cream.

Tags / Keywords: Saint Patrick s Day, desserts, Guinness, Irish whiskey, Irish Cream

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