Ingredients
Method
- Combine crushed chocolate digestives, melted butter, and cocoa. Press very firmly into a 23cm springform tin. Refrigerate 30 minutes.
- Beat room-temperature cream cheese and icing sugar until smooth. Add Baileys and vanilla — beat until combined. Fold in optional cooled dark chocolate.
- Whip cold cream to soft peaks. Fold into Baileys mixture in two additions — gently, until just combined.
- Spoon onto base. Spread evenly. Smooth surface. Cover loosely. Refrigerate overnight.
- Release tin. Pipe cream rosettes around the outer edge. Scatter grated chocolate. Drizzle Baileys in thin lines. Dust with cocoa powder.
Notes
Room temperature Baileys and cream cheese — cold Baileys causes splitting.
Do not exceed 100ml of Baileys — more gives a filling that sets poorly.
Chocolate digestive base is essential — matches the dark chocolate notes in the Baileys.
The optional melted dark chocolate is highly recommended — transforms the depth of flavour.
Refrigerate overnight without compromise — this filling needs the full set time.
Freeze without decoration for up to 2 months.
