Step 1: Combine ground hazelnuts, vanilla paste and booze. Rest in fridge for about 30 mins so that the flavours can intermingle.
Step 2: Beat the egg yolks and sugar until light and fluffy.
Step 3: Beat the egg whites until the stiff.
Step 4: Whip the cream until stiff.
Step 5: Gently combine the chocolate mixture and the sugar mixture, stirring as little as possible. (You want to keep as much air as possible). Then gently fold in the cream and then the whipped egg white into this mixture.
Step 6: Line either individual glasses or a large mould (a loaf tin or a round glass bowl) with baking paper or clingfilm. Make sure that there is 3 cm hanging over the top of the mould/glass. Divide the mixture between the moulds and set in the freezer for 4 to 6 hours (or overnight).
Step 7: When it is time to serve, run a sharp knife, dipped in hot water, around the insides of the loaf pan or mould. Or dunk individual moulds 3/4 deep in hot water for a few minutes. Invert onto a serving platter. Remove baking paper and slice. Garnish with raspberries. Serve immediately.
PS: In Winter you can serve this as a rich cream without freezing it, for a total and utter comfort dessert.