Extremely decadent! Definitely worth all the bowls.
Melt 300g of white chocolate.
Whisk 3 egg yolks, 3 Tbsp castor sugar and 1 tsp vanilla essence till pale and thick.
In a separate bowl whip 1 cup fresh cream till thick.
In another clean bowl whisk 3 egg whites till stiff.
Fold the melted chocolate into the egg yolk mixture.
Fold in the egg whites followed by the fresh cream.
Chop 1 box of Romany Creams into small pieces.
Stir 1 can caramel treat till smooth.
Layer your mousse, caramel treat and biscuit pieces in glasses or a trifle bowl.
Refrigerate to set. Eat within 3 days as the mousse will become grainy when kept for too long.