Baileys and Dark Chocolate Parfait

Ingredients

• 4 eggs separated
• 100g caster sugar
• ½ tsp vanilla bean paste
• 400 ml double cream
• 100 ml Baileys liqueur
• 50g grated dark chocolate

Method

• Prepare loaf tins – slightly wet the inside of the tins and line with cling film, bringing it over the sides of the tin.
• Whisk the egg yolks, sugar and vanilla until thick and pale.
• Whip the cream into soft peaks and fold gently into the egg mix using a balloon whisk.
• Whisk the egg whites and gently fold into the above mix.
• Fold in the Baileys and chocolate and pour into prepared loaf tins cover with cling film.
• Freeze until ready to serve.