Layers of Oreo biscuits with additional layers of thick Mascarpone and double cream whipped together. There’s no baking involved, just a little patience needed as you wait for the filling to set and the biscuits to soften.
I make no apologies for the amount of cookies and cream in this cake. There is a time and place for indulgence, and this is one of them.
It’s essential that you use a spring form cake tin. This will make it easier to release the cake when ready to serve. You’ll also be able to use the base of the cake tin as a serving dish. Just careful place it on your favouring serving plate.
Cookies and Cream Icebox cake
- 400 g Mascarpone
- 1 tsp Vanilla Extract
- 50 g Chocolate flavoured icing sugar. Sieved
- 500 ml Double cream
- 50 small round cream filled chocolate biscuits such as Oreos. Save 5 of these for decoration.
- Mix together the mascarpone, vanilla extract and icing sugar until well combined.
- Add the double cream half at a time and mix to a thick spreading consistency. Do not overmix. If it becomes too thick add a little more cream to loosen it.
- Line the base of an 20cm springform cake tin, evenly with 15 biscuits. You may have to chip away at a couple to get them all in.
- Take a quarter of the filling and cover the tops of the biscuits. Smooth and level out the surface, filling in any cracks. Complete the process twice more.
- Pour the remaining quarter of the cream filling into a piping bag with your preferred nozzle and pipe rosettes evenly on the top of the cake.
- Complete the decoration with the remaining five cookies.
- Place in the fridge to set for several hours to allow the cookies to soften to a cake like consistency. Preferably overnight.
- When ready to serve, remove the springform part of the tin and place your icebox cake on your favourite cake stand or plate.