MISSISSIPPI MUD PIE
base
75g. ginger biscuits,75g. digestive biscuits, 50g unsalted butter,grease a 20cm loose bottom cake tin,crush the biscuits and mix into melted butter,press into bottom of tin.
filling
350g. marshmallows,90ml. milk, half teaspoon ground cinnamon,35g. plain chocolate,450ml. double cream,60ml. rum,20ml coffee essence.put marsmallows milk and cinnamon in saucepan,heat and stir until melted,remove from heat and cool,melt chocolate in a bowl over hot water,then cool,whip the cream,mix the rum and coffee into the marshmallow mixture,then fold in the chocolate and cream,pour into your cake tin and put in fridge until set,decorate with chocolate curls or sifted cocoa.