Cookies & cream fridge cake
Make this no-cook cookies and cream fridge cake with the help of your fridge – it’s ideal for summer evenings when it’s too warm to put the oven on
- Prep:20 mins
plus at least 24 hrs chilling
Nutrition per serving
- kcal 581
- fat 44g
- saturates 24g
- carbs 41g
- sugars 0g
- fibre 2g
- protein 4g
- salt 0.4g
- flavourless oil (such as vegetable), for the tin
- 600ml double cream
- 200ml mascarpone or soft cheese
- 1 tsp vanilla extract
- 3 tbsp icing sugar
- 4 x 154g packets chocolate cream-filled sandwich cookies, plus extra to serve
- 200g dark chocolate, broken into small pieces
Oil a 20cm loose-bottomed or springform cake tin and line with baking parchment, ensuring the inside of the tin is fully covered. Whisk the cream, mascarpone, vanilla and icing sugar together in a large bowl until smooth and holding soft peaks.
Line the base of the tin with a single layer of the cookies, (don’t worry if there are small gaps, as these will be filled with the cream mixture). Spoon over a third of the cream mixture and smooth with a spatula, spreading it to the edge. Repeat twice with the rest of the cookies and the cream mixture. Cover and chill for at least 24 hrs, or up to two days.
Melt the chocolate in 20-second bursts in the microwave, or in a heatproof bowl set over a pan of simmering water, ensuring the base of the bowl doesn’t touch the water. Leave to cool for 10 mins. Unwrap the cake, remove it from the tin and peel off the parchment. Drizzle over the melted chocolate, letting it drip down the sides, and crumble over the extra cookies. Serve, or chill for up to 1 hr.