Chocolate, Banana and Toffee layers

Yields6 Servings
Main Ingredients
 6 tortilla wraps
 400 g hazelnut chocolate spread
 285 ml double cream, whipped
 150 g flaked almonds, slightly toasted
 5 Bananas sliced
 Toffee Sauce
 Chocolate curls to decorate
Toffee Sause 1
 115 g Butter diced
 220 g Sweetened condensed milk
 115 g Soft Brown sugar
 2 tbsp Golden syrup
Toffee Sauce 2
 100 g Butter
 100 g Dark brown soft sugar
 397 g Can sweetened condensed milk

- spread the hazelnut chocolate spread over one side of the tortilla wraps, then spread with the toffee sauce
- arrange one on top of the other in a stack with sliced bananas and flaked almonds in between each layer; reserve a tablespoon of the flaked almonds for the top
- beat the cream and spread on the top tortilla; refrigerate and just before serving dust lightly with cocoa powder and decorate with chocolate curls

Toffee Sauce 1

- place the butter in a pan with the condensed milk, brown sugar and syrup and heat gently, stirring, until the butter has melted and the sugar has completely dissolved
- bring to a gentle boil and cook for 7-10 minutes stirring constantly, until the mixture thickens and turns a light caramel colour
- cool

Toffee Sauce 2

- place the butter and sugar into a non-stick saucepan over a low heat, stirring until the butter melts and the sugar dissolves
- add the condensed milk and bring gently to the boil, stirring continuously and cook for 5 minutes
- remove from the heat and cool

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