How to make
Cut the ready rolls into slices about 1/2″ (1.5 cm) thick and arrange them on the bottom of a round bowl. You can put foil on the bottom of the bowl for easy moving.
Whip the cream with the chocolate spread and dissolved gelatin. You can put more or less of the chocolate, all to your liking. Pour half the mixture into a bowl and chop a banana on top.
Add the remaining mixture. Dip the biscuits lightly in milk or syrup, or sweet juice and arrange them on the cream. After flipping the cake over, they are going to be on the bottom. After flipping, sprinkle the surface with plenty of powdered cocoa.
Leave it for 2-3 hours in the refrigerator to set.
