Instructions: 1 Place the butter in a microwave-proof bowl and heat on high for 45 seconds. Place the biscuits in a strong plastic bag and crush with a rolling pin.

2 Mix the biscuits and melted butter, and divide between four individual glass serving bowls or sundae glasses, pressing down well with the back of a dessert spoon. Place in the fridge.

3 For the Filling: Place the coffee and cream in a saucepan and break in the chocolate.

4 Gently bring to the boil, stirring occasionally until the chocolate melts. Break the Madeira into a food processor and whizz to make fine crumbs.

5 Stir the cake crumbs and marshmallows into the chocolate mixture and heat together for a minute or so until the marshmallows begin to melt but dont completely dissolve.

6 Pour the mixture over the gingersnap crumbs and return to the fridge.

7 For the Top Layer: Melt the butter in a small pan and break in the chocolate, stirring vigorously to blend - dont worry if it separates a little.

8 Place the cheese in a food processor and with the motor running, pour in the chocolate-butter to make a smooth, thickened, caramel-coloured mixture.

9 Swirl the mixture on top of the dark chocolate layer. Top each dish with some ice-cream, decorate with shavings of chocolate and serve immediately.

NOTES : This can also be made in a 20cm/8" loose-bottomed cake tin, which will set in the fridge and slice into wedges.

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