Toffee of Baileys and coffee
A caramel toffee sauce flavoured with espresso and Baileys, for desserts.
Ingredients
| 150 g | sugar |
| 50 g | water |
| 50 g | espresso |
| 150 g | unsweetened whipping cream |
| 25 g | Baileys |
Instructions
- Caramelise the sugar with the water until it turns a nut brown colour.
- Add the cream and espresso, stirring to incorporate the caramel.
- Add the Baileys and set to cool.
Serving suggestions:
- As a sauce for a dessert with vanilla, coffee or chocolate.
- As a sauce with cold-prepared banana croquettes and ginger cake.