• 8-10 digestive biscuits, crushed
  • 4 tbsp melted butter
  • 100g dark chocolate, chopped
  • 50g fresh cream
  • 1 cup whipped cream
  • 4-5 marshmallows


  • On a saucepan set over medium heat, heat the fresh cream and bring it to a slight boil.
  • Pour the hot cream over chopped dark chocolate. Let it rest for 5 minutes and then mix to combine. Refrigerate.
  • Combine crushed biscuits and melted butter. Transfer them into a large glass jar.
  • Using a piping bag, make a layer of cooled chocolate ganache on the crushed biscuit layer.
  • Top with whipped cream. Repeat the layers, if required.
  • Place the marshmallows on top. Toast them using a kitchen torch.
  • Serve immediately