Matilda and the Ramsay Bunch - Glittery Fridge Cake

Remember – grown ups like you to tell them if you’re cooking with hot or sharp things!

SERVES 10-12

• Pour the cream into a large bowl and add the mascarpone and maple syrup. Whisk with electric beaters until thick, smooth and creamy. Start the beaters on a low setting as it can splash a bit.
• Place a single layer of chocolate chip cookies, around 10-12, in the base of a 20cm spring clip, loose-based cake tin. Break the last cookie into pieces and fit roughly into any gaps. There will be spaces between the biscuits but they shouldn’t be too big.
• Top the biscuits with a third of the maple cream and spread with a rubber spatula or the back of a spoon. Add another layer of biscuits in the same way as the first and top with half the remaining maple cream. Finish with a third layer of biscuits and the rest of the cream mixture.
• Smooth the surface and sprinkle with roughly broken flakey chocolate. Cover the tin with cling film and leave to chill in the fridge for several hours or overnight.
• Run a round-bladed knife around the cake, loosen the sides and remove. Using a large knife or cake slice, slide the cake carefully onto a cake stand.
• Decorate with gold and silver decorations. (If using cake decorators’ gold leaf, tear into strips with tweezers and place carefully on the cake.)