- 400g Mascarpone
- 1tsp Vanilla Extract
- 50g Chocolate flavoured icing sugar. Sieved
- 500ml Double cream
- 50 small round cream filled chocolate biscuits such as Oreos. Save 5 of these for decoration.
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. There is no baking involved, just a little patience needed as you wait for the filling to set and the biscuits to soften.
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.