Cookies & Cream fridge cake

• neutral oil

  (e.g., vegetable), for the pan

• heavy cream↗600ml ml
• mascarpone↗200ml ml

  or soft cheese

• vanilla extract↗1 tsp tsp
• powdered sugar↗3 tbsp tbsp
• chocolate sandwich cookies with cream↗4 x 154g packets

  plus extra for serving

• dark chocolate↗200g g

  broken into small pieces

Step-by-step instructions

1. 1

   Grease a 20 cm springform pan with a removable bottom or a regular springform with oil and line it with baking parchment, ensuring the interior is fully covered. In a large bowl, whisk the cream, mascarpone, vanilla and powdered sugar until smooth and soft peaks form.

2. 2

   Line the bottom of the pan with a single layer of cookies (don’t worry if small gaps remain – the creamy mixture will fill them). Spread a third of the cream mixture and smooth with a spatula to the edges. Repeat two more times with the remaining cookies and cream mixture. Cover and chill for at least 24 hours, or up to two days.

3. 3

   Melt the chocolate in the microwave in 20‑second intervals, or in a heat‑proof bowl over a pot of simmering water, ensuring the bowl bottom does not touch the water. Let it cool for 10 minutes. Unwrap the cake, remove it from the pan and peel off the parchment. Drizzle the melted chocolate over the sides, allowing it to run down, and sprinkle with crumbs of extra cookies. Serve or chill for up to 1 hour.