Serves 2

1. First prepare your butterscotch layer. Melt the butter and the sugar together over a low heat in a deep saucepan. Once the sugar has dissolved, and is starting to bubble, slowly add the cream and the vanilla essence. Don’t worry if it start to spit, just keep stirring it and let it cook for a further 1 minute.

2. Dissolve the gelatine sheet in water as per the packet instructions.

3. Once fully dissolved, mix this in with the butterscotch mixture.

4. Place in the fridge to set for at least 1 hour. It should be smooth and thick with a mousse like texture.

5. Next prepare the white mousse layer. Melt the white chocolate in a bain-marie, over a very low heat. Once it has melted, add the mascarpone cream and beat until thick. Add 1 tbs of the icing sugar and beat again. Place in the fridge to thicken for at least 1 hour.

6. Now you can start to assemble your dessert. I have used pretty martini glasses but you can use any clear glass for this dessert.

7. Place two heaped tbs of butterscotch mousse in the bottom of the glass.

8. Dissolve the coffee powder in the water. Dip your biscuits in the coffee mix, turning over until well soaked.

9. Place 4 biscuits on top of the butterscotch mousse – don’t worry if they break up- that is what you want, it adds to the dessert. Pour over 3 tsps of the coffee water mixture.

10. Now add the final layer of the slightly thickened white chocolate mousse.

11. Just before serving, mix the drinking chocolate and milk until smooth. Swirl this gently over the white chocolate mousse as shown. Sprinkle with toasted flaked almonds and serve.