INGREDIENTS

4 chocolate-chip butter cookies crushed

6 tbsp salted-caramel sauce

150g pot double cream, lightly whipped

8 marshmallows

grated dark chocolate

For the ganache:

300ml double cream

Good pinch fine salt

1 tsp vanilla extract 250g

dark chocolate, chopped

METHOD

1. To make the ganache, place the double cream in a pan and bring almost to the boil. Remove from the heat. Stir in the salt, vanilla extract and chocolate. Beat until smooth and set aside to cool.

2. Divide the crushed biscuits between four glass dishes or ramekins and spoon the caramel sauce over. Spoon the thickened chocolate ganache over. Top with spoonfuls of double cream and chill for 2 hours or overnight.

3. Place the marshmallows on a baking sheet and grill with a cook’s torch until just beginning to ooze and caramelise. Carefully arrange on the