Beat the egg yolks and sugar over the hot water bath until thick and creamy. Soak the gelatine in cold water, squeeze it out and slowly heat it with a tablespoon of water in a saucepan while stirring until it is completely dissolved. First stir the dissolved gelatine into the egg cream, then Baileys and milk. Chill the mass. When it starts to set, whip the cream until stiff and fold in. Chill for at least two hours. Sprinkle with the brittle before serving.
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