Ingredients

Baileys ‘Brandy’ Snap Taco Shells

  • ​​50g unsalted butter
  • 55g caster sugar
  • 60g golden syrup
  • 25ml Baileys
  • 55g plain flour

Baileys Chocolate Sauce

  • ​​100g dark chocolate, roughly chopped
  • 50g caster sugar
  • 80ml double cream
  • 80ml Baileys

Baileys Whipped Cream

  • 300ml double cream
  • 2 tablespoons icing sugar
  • 2 tablespoons Baileys Original

To Serve

  • Chopped hazelnuts
  • Summer berries
  • Pecans
  • Hazelnuts
  • Flaked almonds
  • Red currants
  • Cherries
  • Blackberries
  • Blueberries
  • Raspberries
  • Passionfruit

Steps

Baileys ‘Brandy’ Snap Taco Shells

  1. Put the ​​butter, sugar and golden syrup into a small saucepan and heat until melted. Stir well, then leave to bubble for 2 minutes. Switch off the heat then stir in the Baileys, followed by the flour. Mix until smooth then put into a small bowl and leave to cool.
  2. Preheat the oven to 180C. Line a baking sheet with greaseproof paper, or use a non-stick baking sheet. Space out 4-6 teaspoons of the mixture onto the sheet - well spaced out, then use moist hands to roll the mixture into neat balls. Bake for 7-8 minutes until spread out and golden brown. Take the tray out of the oven and let rest for 30 seconds, then use a palette knife to carefully lift each ‘snap’ off the tray and place it - upside down - onto the taco stand to mould it into shape. Repeat with the rest and leave to cool.

Baileys Chocolate Sauce

  1. Put all of the ingredients into a small saucepan and heat gently until melted, stirring often. Leave to cool slightly then put the sauce into a piping bag.

Baileys Whipped Cream

  1. In a large mixing bowl, use an electric whisk to whip the cream to soft peaks. Add the sugar and baileys, then whip to soft peaks again. Put the flavoured cream into a piping bag fitted with a large fluted nozzle.

To Serve

  1. Pipe the Baileys whipped cream into each shell, then decorate with the chopped nuts, mixed berries and a drizzle of chocolate sauce.