Baileys and hazelnut parfaits

Method

1. To make the rings for the parfaits, fold the strips of baking paper in half lengthways, then overlap the short ends slightly to make rings. Staple to secure. Put the rings on the lined baking sheet, folded edge up.
2. Heat the grill to medium. Put the hazelnuts on a baking tray and toast for a few minutes until golden, shaking them regularly so they brown evenly – watch the nuts like a hawk as they burn easily. Leave to cool, then set 6 aside for decoration.
3. Briefly pulse the rest of the cooled, toasted nuts in a food processor until roughly ground. Don’t overdo it or they’ll turn into an oily paste.
4. In a clean bowl, whisk the egg whites using an electric mixer until stiff, then whisk in the icing sugar. The mixture should be very stiff and glossy. In a separate bowl, lightly whip the cream and Baileys to soft peaks, then gently mix into the egg white mixture using a large metal spoon – don’t overmix. The parfait mixture should hold its shape but be soft and billowy.
5. Divide the parfait mixture equally among the rings on the lined baking sheet, then freeze for at least 6 hours (or overnight) until firm.
6. Serve straight from the freezer: peel off the paper rings, put each parfait on a small plate, dust lightly with icing sugar (see tips), roughly chop the 6 reserved hazelnuts and sprinkle over the top. Serve straightaway with a small jug of extra Baileys for drizzling.