Balieys is a favourite drink for women but did you know it can be used in some yummy recipes too? Try these exciting recipes for your Easter weekend parties.

Baileys Martini

Serves 2

50ml very strong fresh coffee, cooled

2 x 40ml shots Baileys

2 x 25ml shots of Smirnoff Vanilla-flavoured Vodka

Coffee beans to garnish

Method

Put all the ingredients into a cocktail shaker 3/4 full of ice. Shake and strain into two Martini glasses. Serve garnished with coffee beans.

A Baileys Meringue Stack - serves 8

Indulge yourself in this luscious melt-in-your mouth Baileys meringue stack, perfect to share with friends this Easter.

Ingredients

5 large egg whites

295g caster sugar

3 tbs cocoa

1 tsp white wine vinegar

284ml pot double cream

Baileys Cheese Cake - Contributed photos

100ml Baileys

2 x 150g raspberries

A little cocoa to dust

Method

1. Begin by preheating the oven to 160c, 140 fan, gas mark 3. Put the egg whites into the bowl of an electric mixer, with a whisk attachment (or you can use a hand-held electric whisk).

2. Whip the eggs until they form stiff peaks.

3. Using a dessert spoon, add the sugar, a spoonful at a time, mixing between additions, until it has all been incorporated. Then add the cocoa, a spoonful at a time, followed by the vinegar.

4. Divide among three baking sheets, each lined with baking parchment and marked with a circle measuring about 20cm.

5. Spread the mixture out to fit the circles then bake in the oven for 10 minutes. Then, turn down the heat to 140c, 120 fan, gas mark 1 and continue to cook for 50 minutes. Turn the oven off, leaving the meringue to cool completely before removing.

When the meringue is cool and you are ready to serve, whip the cream until it is reasonably stiff without seeming 'overwhipped'. Add the Baileys and whisk again, then stir in the raspberries. Place a disc on the serving platter and spoon over half of the cream and raspberry mixture. Top with a second disc and spoon over the rest of the cream, before topping with the final disc and dusting with cocoa. Serve right away.

(Recipes courtesy of Kim Lee at Red Stripe)