- STEP 1
Mix the biscuits and melted butter together in a bowl.
- STEP 2
Press the mixture into the base and sides of a 23cm spring form cake tin and chill in the fridge for 10 minutes.
- STEP 3
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).
- STEP 4
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.
- STEP 5
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.
- STEP 6
Sprinkle with the chocolate shavings and serve.