No-Bake Cookies and Cream Fridge Cake
This indulgent no-bake dessert features layers of crunchy chocolate sandwich cookies and a velvety mascarpone cream. It is an effortless showstopper that transforms into a soft, cake-like texture after chilling overnight.
Servings14 Portions
Prep Time20 Mins
Cook Time1440 Mins
Difficulty
Easy
Ingredients
14
- double cream600 ml
- dark chocolate broken into small pieces200 g
- mascarpone or soft cheese200 ml
- packets chocolate cream-filled sandwich cookies plus extra to serve4 packets
- icing sugar3 tbsp
- vanilla extract1 tsp
- flavourless oil for the tin1 tsp
Step-by-Step Instructions
01
Prepare the cake tin by lightly greasing a 20cm springform or loose-bottomed tin with a little flavourless oil. Line the base and sides completely with baking parchment to ensure the cake can be removed easily later.
02
In a large mixing bowl, combine the double cream, mascarpone, vanilla extract, and icing sugar. Whisk the mixture until it is smooth and just begins to hold soft peaks. Be careful not to over-whisk, as the mascarpone can thicken quickly.
03
Create the base layer by arranging a single layer of cookies at the bottom of the tin. Don't worry about small gaps, as the cream will fill them. Spoon about one-third of the cream mixture over the cookies and use a spatula to smooth it out to the edges.
04
Repeat the layering process twice more with the remaining cookies and cream, finishing with a smooth layer of cream on top. Cover the tin tightly with plastic wrap and refrigerate for at least 24 hours, or up to 48 hours, to allow the cookies to soften.
05
When ready to serve, melt the dark chocolate in the microwave in 20-second bursts, or in a heatproof bowl over a pan of simmering water. Let the chocolate cool for about 10 minutes.
