ingredients base

200milk chocolate 6 pkts rolo chocolate and tofee

2*37gr pkts maltesers

fudge sauce

4 tablespoon cocoa

300ml double cream

400gr march mellows

filling

300ml panna ice – cream

300ml pistachio and Gianluca ice cream

method

line a 21cm round spring form tin with greaseproof paper break up the milk chocolate and melt in the microwave empty 4 Sackets role and 1 pkt Maltesers into the lined tin and arrange a row of alternating role chorales and Maltesers at the edge of the tin ;spread the rest of the chocolates in an even layer over the base of the tin ; drizzle the melted chocolate over the chocolates and spread from the middle out to the edges leave to chill in the fudge .

to make the fudge sauce put the cacao into a saucepan with 8 tablespoon double cream and the march mellows stir in the mixture continuously over a gently heat for 6 minutes until the march mellows are almost melted remove from the heat and set to one side take the vanilla ice cream freezer to leave to soften for 10 minutes at room temperture remove base from the fridge and spoon dollops of panna and ice cream over the base and spread evenly with a spoon beat fudge and pour three quarters over ice cream . it will spread on its own freeze for 1 hour until set remove the pistachio from the freezer to soften for 10 minutes ands scoop up balls of pistachios ice- cream over the base return to freezer.

whisk remaining double cream until softly peaking remove base the pipe cream in between balls of pistachio ice cream beat the rest of the fudge sauce and drizzle over the top scatter the pipe with the remaining role chocolates and Maltesers in the freezer for 10 minutes and serve .

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