Butternut Snap Caramel Stacks

Step 1: To make caramel sauce, stir in 1/4 cup of the sugar and a 1/4 cup of the cream in a small saucepan over a medium heat until sugar is dissolved and bring to the boil and boil for 1 minute and then remove and transfer to a small jug and cool slightly and cover and refrigerate.

Step 2: Beat ricotta, vanilla and remaining sugar in a small bowl of an electric mixer until smooth and then add remaining cream and beat until soft peaks form.

Step 3: Place milk in a small bowl and dip one cookie in the milk and place on an oven tray lined with baking paper and then top with 1 tablespoon of the cream mixture and repeat this with another cookie and cream layer, finishing with a cookie.

Step 4: Repeat with remaining cookies and cream to make seven cookie stacks in total.

Step 5: Reserve remaining cream mixture.

Step 6: Cover and refrigerate overnight until softened.

Step 7: To serve, top stacks with reserved cream mixture, top each stack with an egg and drizzle with caramel sauce.