This is the recipe I use
Serves 10
3oz butter or margarine, melted
6oz digestive biscuits, crushed
9oz marshmallows
4 tbsps milk
10oz cooking chocolate
1/2 pint (300ml) double cream
1 small carton natural yoghurt
2 tsps coffee dissolved in 1 tbsp boiling water
For decoration
1/4 pint (150ml) double cream, whipped
1oz plain chocolate, coarsly grated
Mix the butter or margarine with the biscuit crumbs and spread over the base of an 8" (20cm ) spring clip tin.
Dissolve marshmallows and milk together, leave to cool.
Melt the chocolate in a bowl over a pan of simmering water. Whip the cream, stir in the yorhurt, melted chocolate, marshmallow mixture and coffee. When well blended turn the mixture in to the tin and spread level. Leave the dessert overnight to set.
To serve, remove the dessert from the tin, place it on a dish and decorate with the whipped cream and grated chocolate.