White Chocolate Irish Cream Parfait

Lightly grease a 1-litre pyramid-shaped terrine or loaf pan and line with plastic wrap, leaving plenty overhanging.

Melt the chocolate in a heatproof bowl over a pan of simmering water (don't let the bowl touch the water). Remove the bowl and stir until smooth. Set aside.

Heat custard in a pan over medium heat until just below boiling point. Mix with chocolate and leave to cool. Stir in Baileys.

Whip cream to soft peaks, then fold into custard mixture. Place in terrine, cover with overhanging wrap, then freeze for at least 6 hours or overnight until firm.

To serve, turn out parfait onto a platter, remove wrap and slice thickly. Dust with cinnamon and garnish with fairy floss.