Created by ImPat on March 6, 2021
Step 1: Place a large (about 40cm long) double layer of plastic wrap on a chopping board. Place the Baileys in a wide shallow bowl. Working 1 at a time, dip a savoiardi into the Baileys for about 8 seconds, turning a few times, until soaked and hold the biscuit above the bowl to drain excess Baileys and then place on the plastic and repeat with the remaining biscuits and Baileys, placing side by side to make 2 rows of 11 biscuits each and then brush any remaining Baileys over the biscuits and set aside until required.
Step 2: To make the white chocolate filling, place the chocolate and cream in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water) and heat until almost melted, remove the bowl from the pan and stir until smooth and then transfer to another bowl and set aside to cool to room temperature.
Step 3: Use electric beaters to beat the cream cheese and sugar in a bowl until creamy and add the cooled white chocolate mixture and beat until just combined and then place in the fridge, stirring occasionally, for 10 minutes or until thickened slightly.
Step 4: To make the Caramilk filling, follow the same method as the white chocolate filling.
Step 5: Spread the white chocolate filling over the biscuits, leaving a 1.5cm border around the edges and now spoon the Caramilk filling on top and gently spread.
Step 6: Use the plastic as a guide to carefully lift and roll from 1 wide side to enclose the filling so that the biscuits meet and join at the top (the biscuits may crack a bit along the sides but that is okay) and then twist the ends of the plastic firmly and gently shape with your hands into a neat roll and place on the board and in the fridge for 4 hours (see note) to chill.
Step 7: To serve, unwrap and place on a serving platter and dollop whipped cream along the top and sprinkle with hazelnuts and Caramilk.
Step 8: NOTES:- ! packet sponge fingers contains 18 sponge fingers and weighs 300 grams so a second packet would be required to get 22 sponge fingers. Don’t worry if it isn’t a perfect shape as you put it in the fridge. After an hour or so in the fridge it will be firm enough to gently press into a neater shape. To roast hazelnuts, arrange on a rimmed baking tray and place in a preheated 180C/160C fan forced oven for about 7 minutes or until golden (under the skin). Place on a clean tea towel, enclose and rub to remove most of the skins.