INGREDIENTS

  • 600 ml cream
  • 200 g ricotta cheese
  • 1/4 cup honey
  • 1/4 cup sultanas , soaked in
  • 2 tablespoons rum
  • 250 g gingernut biscuits, processed to crumbs
  • 3 bananas , sliced
  • 1/4 cup chopped nuts
  • 2-3chocolate candy bars

DIRECTIONS

  1. Whip the cream, then process the ricotta with honey until smooth, mix into the cream then fold through the rum-soaked sultanas.
  2. Lay 1/2 the biscuit crumbs in a glass dish.
  3. Cover biscuits with sliced banana, sprinkle over nuts and flake, then half the cream, repeat all that and top with another sprinkling of nuts and flake.