Method

• 1 Mix together the biscuit crumbs and melted butter. Press into the tin and chill.
  
  2 Use an electric hand whisk to mix the cream cheese, double cream, egg yolks and sugar. Whisk in the Baileys. In a small bowl, let the gelatine “sponge” with a few tablespoons of water, then heat it gently over a pan of simmering water. Stir into the cream. Whisk the egg whites until stiff then fold into the cream mixture. Pour over the base, cover with clingfilm and chill overnight.
  
  3 Decorate with chocolate curls, toasted hazelnuts and an extra glug of Baileys.
  
  To make curls, melt 75 to 100g (3 to 4oz) dark chocolate onto a plastic chopping board or marble slab. Leave to set well, then drag the blade of a large, heavy knife towards you. You can use a veg peeler to shave pieces off a solid block of chocolate.
  
  
  
  Per serving: 474cals, 40g fat, 22g saturated fat, 24g carbohydrate