Directions
- 1Make the cookie base by blitzing the cookies.
- 2Add the melted butter and extra white chocolate chunks and mix well.
- 3Add the crumb mixture to your tin and press to make an even base layer.
- 4Pop in the fridge while you prepare the filling.
- 5In a mixing bowl whisk the double cream, icing sugar and vanilla to thicken to soft peaks.
- 6On a plate using a spatula loosen the mascarpone.
- 7Mix in 120g hazelnut crème with the mascarpone.
- 8Add a tablespoon of the double cream to the mascarpone and fold together.
- 9Add all the mascarpone mixture to the bowl of thick double cream and fold together using a spatula or wooden spoon.
- 10Divide your cream mixture roughly into 3.
- 11Smooth your first cream layer over the cookie base.
- 12Dip sponge fingers in coffee to make the sponge layer.
- 13Repeat the layers again, another cream layer.
- 14Add a sponge layer.
- 15Add a final cream layer.
- 16Pop in the fridge for 30 minutes.
- 17Gently warm 150g hazelnut crème so you can pour it over the top of the cake.
- 18Decorate with white chocolate stars and white Kinder Bueno.
- 19Allow to set in the fridge for minimum of four hours.
- 20Cut into slices using a warm dried knife to get neat slices.
Ingredients
- 1 packet M&S White Chocolate Cookies
- 60 g Butter, melted
- 50 g M&S White Chocolate Chunks
- 120 g M&S Collection Hazelnut Crème
- 150 g M&S Collection Hazelnut Crème
- 250 g M&S Mascarpone
- 300 ml M&S Double Cream
- 2 Teaspoons Vanilla Paste or Extract
- 3 Teaspoons Icing Sugar
- M&S Sponge Fingers
- Coffee, a large cup cooled
- white chocolate stars
- white Kinder Bueno
Equipment
springform tinmixing bowlspatulawooden spoonknife
Tips
- Gently warm hazelnut crème for pouring.
- Decorate with white chocolate stars and white Kinder Bueno.
- Allow to set in the fridge for a minimum of four hours.
- Cut into slices using a warm dried knife to get neat slices.
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