500 g ready rolls (I used 2 - cocoa and strawberry)
360 g (800 ml) ice cream with strawberries and chocolate
400 g fat yogurt
200 g strawberry yogurt
2 (200 g) bananas
chocolate sprinkles for sprinkling
Rolls and bananas are cut into thin slices. Make a cream ice cream and yogurt, adding essence and rum. In rectangular tray queue circles of rolls, followed by cream and bananas while stocks. Finally sprinkle chocolate sprinkles. The cake is placed in the chamber for about 5-6 hours. Before use it is nice to leave about 20 minutes outside the chamber.