Play all audios:
CHOCOLATE COOKIE FRIDGE CAKE This is one of those simple desserts that's been around since the 1950s. It relies on the cookies softening when layered with whipped cream and
left overnight. I remember mum making it with brandy and vanilla when I was little, so I lay responsibility for the booziness at her feet. You can make it with plain chocolate biscuits from
the shop, but homemade ones are better. Serves 8-10 400ml double cream 30g caster sugar 30ml brandy Seeds from a vanilla pod Brandy and cocoa to finish 8-10 roasted cocoa cookies 1 Put the
cream, sugar, brandy and vanilla in a bowl and whisk until thick. Spoon brandy on to the bottom of the cookies – about 1-2 tsp each. Let it soak in, then spread about 1 tbsp of the whipped
cream mix on each cookie. 2 Spread a 5cm wide strip of cream on a long plate. Stack the cookies on top of one another then put the cookie stack on its side, embedded in the cream. 3 Spread
the remaining cream over the stack, lightly press clingfilm over it then chill overnight until the cookies soften – check with a skewer. To serve, dust with cocoa and slice diagonally.