How To Make Cookies & cream fridge cake?
Prep Time: 20 min.
Cook Time: 10min.
Total Time: 30min.
plus at least 24 hrs chilling
Ingredients
- 1 tsp vanilla extract
- 3 tbsp icing sugar
- 600ml double cream
- 200ml mascarpone or soft cheese
- 4 x 154g packets of chocolate cream-filled sandwich cookies, plus extra to serve
- 200g dark chocolate, broken into small pieces
- flavorless oil (such as vegetable), for the tin
Directions
STEP 1: Grease a 20 cm diameter springform pan and line it with baking paper so that the inside of the pan is completely covered. In a large bowl, whisk together the cream, mascarpone, vanilla, and confectioners’ sugar until the mixture is smooth and forms soft peaks.
STEP 2: Line the bottom of the pan with a single layer of cookies (don’t worry if there are small gaps, because they’ll be filled with the cream mixture). Spread one-third of the cream mixture on top and smooth to the edges with a spatula. Repeat the process twice with the remaining cookies and cream mixture. Cover and refrigerate for at least 24 hours or up to two days.
STEP 3: Melt the chocolate in 20-second bursts in the microwave or in a heatproof bowl set over a pot of simmering water, making sure the bottom of the bowl doesn’t touch the water. let cool for 10 minutes. Unwrap the cake, remove it from the pan and peel off the parchment paper. Drizzle the melted chocolate over the top so that it drips down the sides, and crumble the additional cookies on top. Serve or refrigerate for up to 1 hour.
