Caramel Ganache Loaf

INGREDIENTS

Loaf
2 pkts sponge fingers
1 cup hot milk
1 tablespoon sugar
380g caramel
1 tablespoon boiling water
300ml fresh cream ( whipped)

ganache topping
290g cream
100g Aero chocolate

METHOD

line the bottom & side of a loaf pan with
plastic or cling wrap .
stir the sugar into milk , dip the
biscuits into hot milk & arrange at the
bottom of the loaf pan .

beat the caramel & water together until
smooth , spoon half of the caramel over
the biscuits , then pour half of the fresh
whipped cream over the caramel , repeat
procedure until you have 2 layers of
caramel & cream,

now place a third layer of biscuits right
on top , close with cling wrap &
refrigerate for few hours or preferably
overnight, turn dessert very carefully
onto a serving platter & remove the cling
wrap.

for the ganache melt cream & chocolate in
a saucepan over medium heat stirring until
chocolate has melted, allow to cool
slightly then pour over dessert loaf.

INFO & TIPS

decorate as desired

WOULD YOU LIKE TO ?

COMMENTS