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Italian cream cheese — tiramisu, pasta, risotto finishing
Achievable elevated desserts — laminated doughs, cakes, custards
Electric butter churn — artisan butter from cream in minutes
Grade A bourbon vanilla beans for custards, ice cream, extracts
Hand-crank butter churn — homemade cultured butter from cream
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Italian cream cheese — tiramisu, pasta, risotto finishing
Achievable elevated desserts — laminated doughs, cakes, custards
Electric butter churn — artisan butter from cream in minutes
Grade A bourbon vanilla beans for custards, ice cream, extracts
Hand-crank butter churn — homemade cultured butter from cream
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Whip the cream until very stiff. Stir the Baileys into the yoghurt with the icing sugar (powdered sugar or confectioners' sugar), then fold in the whipped cream. Refrigerate until it's time to serve. When ready to serve, put one meringue mest into each dessert dish, spoon in as much of the Baileys yoghurt-cream as seems prudent, sprinkle with chocolate, then dust with cocoa powder (using a sieve for neat, even coverage). You will probably have more of the filling than you need, depending on the size of your meringue nests - but better too much than too little!