Triple-choc cheesecake cones

1.Cut six 30cm squares from baking paper; fold squares in half diagonally. Place one triangle on bench with centre point towards you; curl one point towards you, turning it under where it meets the centre point. Hold these two points together with one hand then roll remaining point towards you to meet the other two, turning it under to form a cone. Staple or tape the cone securely to hold its shape; stand cone upright in a tall glass. Repeat with remaining triangles; place glasses on tray.

2.Sprinkle gelatine over the water in small heatproof jug; stand jug in small saucepan of simmering water. Stir until gelatine dissolves; cool 5 minutes.

3.Beat egg, cheese, sugar and extract in medium bowl with electric mixer until smooth; beat in cream. Stir in gelatine mixture.

4.Divide mixture into three bowls in 1-cup (250ml), 1½-cup (375ml) and 2-cup (500ml) quantities. Fold white chocolate into the 1-cup mixture; divide evenly among cones. Freeze 15 minutes or until layer is starting to set. Remove from freezer; scratch surface of cheesecake with fork.

5.Melt milk chocolate; fold into the 1½-cup mixture with Baileys. Divide evenly among cones. Freeze 15 minutes or until layer is just starting to set. Remove from freezer; scratch surface of cheesecake with fork.

6.Melt dark chocolate; fold into the 2-cup mixture with sifted cocoa. Divide evenly among cones. Cover cones loosely with plastic wrap; refrigerate overnight.

7.Place cones on serving plates; remove paper. Serve immediately, with fresh blueberries, if desired.