8 oz plain dark chocolate 10 fl oz double cream
10 oz white chcolate 8 fl oz double cream
1 glass of rum 1 packet Langues de Chat (cat's tongues) biscuits
10 fl oz double cream (for coffee cream) 2 tsp instant coffee (for coffee cream)
1 tsp caster sugar (for coffee cream) A selection of fresh fruits: strawberries, grapes, figs, star fruit, kiwi, mango
caster sugar 1 egg white
mint leaves and sifted sugar to garnish

Line a loaf tin with oiled greaseproof paper. Briefly dip the biscuits in the rum and line the bottom and sides of the tin facing the rounded pale side inwards. Keep some in reserve for the top.

In separate double saucepans, melt the two chocolates. Take off the heat and stir in the cold cream.

Pour the chocolate mixtures into the waiting tin, alternating the dark and white to form layers. Allow to set for at least an hour and a half in a cold fridge.

Turn out and cut into thickish slices decorated with frosted fruits, mint leaves and a dusting of icing sugar.