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Remove two tablespoons cream and two tablespoons caramel treat for the swirls at the end
Whip the remaining cream to stiff peaks
Whip the caramel treat and mascarpone together
Fold the caramel treat into the whipped cream
Chop 4 of the peppermint crisp chocolates and reserve one for decorating
Begin layering the tennis biscuits in a 23 x 33cm dish
Add a third of the caramel mixture and half of the chopped peppermint crisps
Repeat two more layers, finishing with the caramel on top
Heat the remaining cream and caramel treat slightly and mix. Dollop onto the top and swirl to make a pattern
Chop up the final piece of peppermint crisp and sprinkle on the top
Set in the fridge for 8 hours or overnight