Ingredients
- vanilla or chocolate or pistachio ice cream 500g tub of each
- baby meringues 1 pack
- brownies 1 pack, cut into chunks
- cherries in kirsch 1 jar
- mini marshmallows a large bag
- chocolate flakes 8
- cigar wafer biscuits 8
- ice cream wafers 8
- hazelnuts chopped
- pecan nuts toasted
- whipping cream 600ml tub, softly whipped
- chocolate sprinkles
Method
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Step 1
TOFFEE SAUCE
Put a 300ml pot of double cream in a small pan with 85g of butter and 100g dark muscovado sugar. Heat, stirring until the sugar has dissolved and then simmer until toffee coloured.
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Step 2
RASPBERRY SAUCE
Put a frozen 300g punnet of raspberries in a food processor with 3 tbsp of berry liquer and 2 tbsp icing sugar and a splash of boiling water. Whizz to a saucy consistency.
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Step 3
DARK CHOCOLATE SAUCE
Put 250g plain chocolate in a bowl with 100ml whipping cream. Melt in short blasts in the microwave then stir in 3 tbsp golden syrup and 50g butter.
