Chocolate, Banana and Toffee layers

- 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

- 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

- 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