Method

• 1.
  Divide cream between 2 separate saucepans, sprinkle coffee in one and chocolate in another, stir over low heat.
• 2.
  In two equal-sized bowls, place 4 egg yolks, 1 teaspoon of cornflour and 80g sugar in each and beat to combine, then add hot chocolate cream to one bowl. Return to saucepan and place over low heat, stirring until slightly thickened. Repeat with hot coffee mixture and remaining egg yolk mixture.
• 3.
  Place 3 tablespoons cold water in a bowl, sprinkle half the gelatine on top and whisk to combine. Add to chocolate mixture. Sprinkle remaining gelatine into Tia Maria and whisk to combine, then add to the coffee mixture. Pour half chocolate mixture in base of a 23 x 12 x 8cm terrine dish. Freeze for 15 minutes or until set. Sit remaining bowl of chocolate and coffee mixture over larger bowls of warm water (this is to stop mixtures setting too quickly). Remove set chocolate from freezer pour over half the coffee mixture and freeze for 15 minutes or until set, repeat layering with remaining mixtures, then refrigerate for at least 4 hours.

• 4.
  While bavarois is setting, place almonds in a food processor and process until lightly crushed. Turn out bavarois and serve with cream and almond praline.