Trio of cheesecakes with hot chocolate sauce, glazed bananas and macadamia nut brittle

For the macadamia nut brittle, melt the sugar in a frying pan, without stirring, until caramelised and golden-brown. Stir the nuts into the sugar and pour onto a baking tray lined with a silicone baking sheet or similar non-stick paper. Set aside until hardened.

Meanwhile, for the cheesecakes, blend the fudge and nuts together in a food processor until well combined. Place a 10cm/4in chefs' rings on each of three serving plates. Press the fudge mixture down into the chefs' rings to form a base.

Whisk the cream and mascarpone together in a mixing bowl and spoon into the chefs' rings on top of the fudge and nut layer. Chill in the fridge for at least 20 minutes, or until set.

Meanwhile, for the hot chocolate sauce, heat the chocolate and cream together in a pan over a low heat, stirring constantly until combined. Set aside and keep warm.

Technique: Creaming butter by hand For the glazed bananas, place the bananas onto a baking tray, sprinkle over the sugar and place under a hot grill until caramelised and golden-brown.

Loosen the chefs' rings by warming the outside of the rings with a chefs' blowtorch or running a hot knife around the inside. Ease the rings off the cheesecakes.

Top one cheesecake with the chocolate sauce. Top the second cheesecake with the glazed banana. Top the third cheesecake with the nut brittle.

To serve, cut each cheesecake into three and put a slice of each onto three plates.