• Place the digestive biscuits in a sealed sandwich bag and break them down to a crumb. Spoon these in to the bottom of the glass.

Salted caramel sauce

• In a small saucepan, heat the sugar and water on a high heat until it turn a dark amber colour.
• Remove from the heat. Pour in the double cream and whisk. If the cream become solid place back on the heat until it dissolve.
• Add in the butter and allow the residue heat to melt it. The sauce will start to turn glossy. Pour in a jug to cool slightly.
• Pour the sauce over the digestive base and place in the fridge to set.

Whipped Chocolate Ganache

• In a bowl over a pan of simmering water melt the chocolate and cream to form a ganache.
• Once all melted and combined, remove the bowl from the heat and place the bowl over another bowl of ice water. With an electric whisk continue to mix the chocolate ganache as it continues to cool. You will know when it is done when it starts to become a pale colour and leaves ribbons.
• Spoon on top of the salted caramel and place back in the fridge.

Marshmallow meringue Topping

• In a bowl over a pan of simmering water, whisk together the sugar, egg whites and cream of tartar until it triples in size.
• Then remove from the heat and continue to whisk until it forms stiff peaks.
• Place the marshmallow meringue in a piping bag and pipe on top of the chocolate ganache layer.
• Toast the marshmallow meringue with a blowtorch before serving.