Boudoir Choc Log

RECIPE

2 boxes boudoir bis
1 tin caramel
1 fresh cream
Big slab dairy milk choc
strawberries & kiwi
1 small nestle cream


Method

Beat cream till stiff
Smooth out caramel treat. Add 2 cream ñ∂ mix

Line a loaf tin with foil. Dip each biscuit in hot milk or coffee for a few seconds. After biscuit layer add caramel ñ∂ cream mixture. Continue doing dis layers your last layer shud be the biscuit. Cover with foil and freeze overnight.
Turn over in plate . Melt choc add nestle cream
and pour over b4 serving. Decorate as desired.

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