Mix 320g crushed chocolate chip biscuits and 90 grams of melted butter.
Press into a 28cm lined flan dish that has a ramekin place into the middle to create a wreath type centre hole.
Refrigerate until firm.
Beat 300ml of cream until thick.
Add 3/4 cup icing sugar and 200 grams mascarpone cheese
Mix well then add 1/4 cup Baileys Irish Cream Liqueur.
Spoon into flan and level top.
Freeze for at least 5 hours before serving.
Remove from flan using a knife dipped in hot water to run around edge and centre ramekin.
Decorate as desired.