COOKIES AND CREAM FRIDGE CAKE

Overnight chilling allows the cookies to soften and take on the ideal texture. This, paired with sweet strawberries, makes for the perfect summer pud.

SERVES 10

For the cookies:

✣ 200g (7oz) plain flour

✣ ½tsp bicarbonate of soda

✣ 150g (5oz) caster sugar

✣ 175g (6oz) light muscovado sugar

✣ 150g (5oz) melted butter, cooled

✣ 1 egg

✣ 1tsp vanilla paste

✣ 100g (3½oz) white chocolate, roughly chopped

✣ 15g (½oz) freeze-dried strawberries, in pieces

For the filling:

✣ 150g (5oz) mascarpone

✣ 300ml pot double cream, lightly whipped

✣ 45g (1½oz) icing sugar

✣ 2tsp vanilla paste

✣ 150g (5oz) fresh strawberries, a third of them sliced

✣ 45g (1½oz) white chocolate

You will need:

✣ 2 baking trays lined with

parchment, and a 900g (2lb) loaf tin 1

For the cookies, mix the dry ingredients together and pour in the

butter. Add the egg and vanilla and mix well, then fold in the chocolate and freeze-dried strawberries. Divide in 2 and shape each into 18-20cm (7-8in) logs. Wrap in baking paper and chill one in the fridge for 30 mins. (Freeze the second for a later date.) 2

Heat the oven to 180C/Gas 4. Remove the cookie dough from the fridge, slice into 1cm (½in) discs and place on the baking trays. Bake for 9-10 mins, then remove from the oven. Tap the tray on the worktop to flatten the cookies then cool.

3

For the filling, mix the mascarpone with the cream, sugar and vanilla. Place a layer of this mixture in the base of the loaf tin. Add slices of strawberries, followed by another layer of mixture. Add a layer of the cookies, breaking them to fit in the gaps (reserve a few for the top). Repeat until you have filled the tin. Chill overnight.

4

Gently dip the tin into a bowl of warm water to melt the edges slightly. Invert onto a plate. Garnish with strawberries, shavings of chocolate and some crushed cookies.