Preparation time: Ready in 10 minutes
100g (4oz) butter shortbread biscuits
200g (8oz) ready-made caramel sauce
2 bananas, sliced
300ml (10floz) double cream, lightly whipped
50g (2oz) chocolate, pared into curls
1 Break the biscuits into rough chunks and pop into the bottom of four dessert glasses or glass cups. Top each with 50g of the caramel sauce (about 4 tbsp each) and then scatter with the bananas.
2 Spoon over the whipped cream and decorate with the chocolate curls. Store in the fridge until needed – you can easily make them several hours in advance.