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Baileys cream: 4 oz (120gr) mascarpone cheese, at room temperature 2 tablespoons (20gr)sugar 1/4 cup Baileys Irish cream 75 ml. heavy cream In a large mixing bowl, whisk the mascarpone with the sugar until light. Whisk in the liqueur. Whip the heavy cream to medium stiff peaks, and fold into the mascarpone.

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