Mississippi Fluff Mud Pie

Mix the biscuits and melted butter together in a bowl.

Press the mixture into the base and sides of a 23cm spring form cake tin and chill in the fridge for 10 minutes.

To make the filling, place the chocolate, coffee and rum in a heatproof bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water).

Stir together until the chocolate starts to melt. Once melted, stir in the Vanilla Marshmallow Fluff and mix until well combined. Remove from the heat and cool.

Whip the double cream until it forms soft peaks, then fold into the chocolate mix. Spoon the mixture onto the biscuit base and return to the fridge until set.

Sprinkle with the chocolate shavings and serve.