No Bake Chai Tea Mello Mallo Mousse Cake

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  Step 1

  Begin with crushing the biscuits. I broke mine up into a large bowl then used the end of a rolling-pin to crush them up - but you can used whatever method you prefer. Also line the tin.

• Step 2

  Melt the butter in a pan and the chocolate in a separate bowl.

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  Step 3

  Add the crushed biscuits to the butter and stir until evenly coated. Then add the melted chocolate and mix until fully combined.

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  Step 4

  Empty into the lined tin and gently press it all down evenly. Place into the fridge to chill.

  The base is done!

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  Step 5

  Cut the marshmallows into smaller pieces and place in a pan with the milk over a low heat. Stir it round and when the marshmallows have started to melt, turn off the heat but leave the pan on the hob. Continue to stir until there are no lumps left, then take off the hob onto a cooller surface.

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  Step 6

  In a large bowl whisk the double cream until nice and thick.

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  Step 7

  Give the marshmallow in the pan a quick mix until light and foamy, then slowly add it to the double cream while constantly whisking. Once all the marshmallow is in, whisk a little more until you have a lovely thick, smooth (and wonderfully smelling) cream.

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  Step 8

  Take your base out of the fridge and pour the cream evenly over it. Use a cinnamon sugar grinder to decorate the top, or just gently sprinkle on some cinnamon if you have no grinder. Place back into the fridge for at least 2 hours.

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  Step 9

  When set, remove from the tin and onto a serving plate. Slice and serve however you see fit. Enjoy!

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