Putting A Contemporary Twist On Traditional Treats (NAPSA)—Thanks to the growing popularity of dessert bars opening across the country, drinkable desserts are becoming one of the hottest trends in the culinary world. These creative cocktails can be a terrific way to impress your guests and leave a lasting glass and top with whipped o, eM / T’Irish-misu (Tiramisw) Serves 2 4 oz. Baileys Original Irish Cream impression at your next party. %4 cup mascarpone David Lebovitz, renowned pastry chef and author of “The Perfect Scoop,” among other cook- % cup espressoor strongbrewed coffee 2 scoops vanilla, chocolate or coffee ice cream 2 to 4 ice cubes 2 soft ladyfinger cookies sliced lengthwise, or shortbread wafers Chocolate-hazelnut spread Chocolate syrup books, has transformed some of his favorite treats, such as Tiramisu and Banana Split, into sippable sensations. “T really enjoyed deconstructing some of my favorite recipes and using the ingredients to create something fresh and contemporary,” says Lebovitz. “Baileys Irish Cream serves as an excellent base in these cocktails since its natural flavors of vanilla, chocolate, fresh cream and Irish whiskey easily complement so many of the flavors already foundin desserts.” You can bring this dessert bar trend home by trying two of Lebovitz’s contemporary twists on conventional favorites. Whether served at a traditional holiday feast or at a casual celebration any time of year, these drinkable desserts are sure to impress your guests with their contemporaryflair: Banana Baileys Split (Baileys Foster) Serves 1 % medium-size ripe banana 2 oz. Baileys Irish Cream with a hint of Caramel cream and a bananaslice. ss | ay % oz. Myers’s dark rum 1 scoop (2 oz.) vanilla ice cream Dusting of freshly ground nutmeg 1 ice cube Finely ground chocolate or powdered hot chocolate mix 1 candied or maraschino cherry Whipped cream Rim a well-chilled, over- sized martini glass in ground chocolate or hot chocolate mix. Overturn the glass and put the cherry in the bottom. Peel and slice half of the banana. Thoroughly blend together the banana, Irish Cream, rum, ice cream, nut- meg and ice cube. Pour into Blend together Irish Cream, mascarpone, espresso, ice cream and ice until smooth. Drizzle chocolate syrup along inside edges of oversized martini glasses. Pour mixture from blender into glasses. Spread a layer of chocolatehazelnut spread in between the ladyfingers or sandwich between two shortbread cookies. Pass the cookies to dip in the cocktails. If you are short on time or ingredients, you can always simply serve Baileys on the rocks or blended with ice along with a creative garnish. And to make sure your party is a complete success, don’t forget to arrange for a safe ride homefor all your guests. For additional recipe ideas, visit www.baileys.com.
