2tbsp hazlenut liqueur- though you could use chocolate liqueur
225ml double cream
200g Ferrero Rocher, crushed.
Instructions
Grease and line your tin: I used a loaf tin, but had some mixture still left in the bowl, so you could use a larger dish. It needs to be freezer-proof.
Separate your eggs.
Whisk up the cream until thick and leave to one side.
Whisk the egg yolks and sugar until very pale yellow and thick. This will take approximately 5-10 minutes, and you will need an electric whisk of some kind.
Finally, whisk the egg whites with a clean electric whisk, and in a clean bowl, until they form stiff peaks.
Whisk the liqueur into the egg yolk mix, then fold in the crushed Ferrero Rocher.
Next, Fold in the egg whites, a spoonful at a time.
Finally, fold through the whipped cream, trying to keep as much air in as possible but ensuring it's well blended.
Pour into your prepared tin.
Set in freezer overnight.
About 10 minutes before you want to serve, remove the tin from the freezer and leave on the side ( you leave it longer in the fridge).
Slice and serve, perhaps with chocolate sauce?
Recipe by Domestic Goddesque at https://domesticgoddesque.com/2013/12/ferrero-rocher-parfait/