• 140 g Liquid glucose
  • 570 ml Double cream
  • 75 g Amaretti biscuits
  • 5 tbsp Rum (optional)
  • tsp Coco powder


  • STEP 1
    Crush and sprinkle finely crushed Ameretti biscuit over the base of a 9 inch (23cm) spring form tin.
  • STEP 2
    Put the chocolate, glucose and rum in a bowl and melt over a pan of water, remembering to stir frequently. Once it has all melted and mixed take off the heat and allow to cool for a few minutes until warm.
  • STEP 3
    Beat the cream until it has slightly thickened and fold in the chocolate mix a bit at a time ensuring it is mixed evenly. Spoon the mixture into the tin and spread evenly. Cling film the top of the tin and leave to set in the fridge overnight.
  • STEP 4
    Run a palette knife around the edge of the tin and remove from the tin. Dust the top with coco powder and serve.

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