0 hours 10 mins
0 hours 2 mins
0 hours 12 mins
*Note: The cook time above does not include making the bread.
2 Slices of Lyons-Dooley Irish Soda Bread, 3/4 inch thick and cut into cubes
1/2 Cup Mascarpone cheese
2 Tbsp. Heavy cream or Milk
1/4 Cup Bailey’s Irish Cream
2 Tbsp. Confectioners sugar, divided
Hershey’s Cocoa powder, to garnish
2 Tbsp. Shelled pistachios, to garnish
2. Cut two slices of the bread and cut into cubes. Place on a baking sheet and toast under the broiler for 2 minutes until lightly browned. Let cool.
3. Make the mascarpone cream by mixing the mascarpone cheese, two tablespoons of heavy cream, two tablespoons of confectioner’s sugar and the Baileys in a clean bowl. Use a hand mixer until it is light and fluffy.
4. In two tall, pretty glasses, lay half the bread cubes in the bottom of the glasses. Top with a couple of spoonfuls of the marscapone mix. Top with the remaining bread cubes and top that with another couple of tablespoons of the mascarpone filling.
5. Sprinkle the nuts on top and sift the cocoa powder over the top. Serve with a tall soda fountain spoon and enjoy.
NOTE: In this recipe, I used left over bread from my Lyons-Dooley Irish Soda Bread recipe. This recipe was gifted to me by a friend and I thought it tasted more like cake which was the inspiration for this dessert. I was looking for a fun dessert for my St. Paddy’s Day Dinner and this was the result. I loved mixing the Bailey’s into the mascarpone. It made that filling lighter with just the right amount of Baileys. Some crunchy pistachios and a dusting of coco powder brought it all together.
A shout out to Chrissy and Keith for sharing their Irish Soda Bread recipe (I don’t care what they say, this is cake!!! LOL) I have now eaten it as a snack, for breakfast and with this recipe, as dessert. So good!
If you are inspired by this Irish dish, be sure to check out my St. Paddy’s Day’s menus here. I’ve got lot’s of Irish starters, main dishes, breads and desserts for you to try.
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