2 packs Baker’s Brown Butter Chocolate Chip cookie dough- 700g double cream (or dairy-free alternative)
- 250g mascarpone (or plant-based mascarpone alternative)
- 25g caster sugar
- 10g vanilla bean paste
- Pinch of salt
- Chocolate shavings, to garnish
What To Do:
- Line a baking sheet, cut cookies in half, and bake at 180°C for 10–12 minutes.
- While baking, whisk 400g double cream with mascarpone, sugar, vanilla, and salt until soft peaks form.
- Arrange 6 cookies in a circle on a plate, with 1 cookie in the center. Spread a layer of cream on top, leaving a slight border.
- Repeat for 5 layers (you’ll have a couple of cookies left over). Cover lightly with cling film and refrigerate overnight.
- Whip the remaining 200g of cream, spread over the cake before serving, and garnish with chocolate shavings.
Baker’s cookie dough is available at www.bakerslondon.com with an RRP of £6.99.