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Cookies and cream mess


Serves: 6
timePrep time: 25 mins
timeTotal time:
Cookies and cream mess
Recipe photograph by Stuart West

Cookies and cream mess

An indulgent take on the summer classic, this super easy dessert combines chocolate meringue, smashed biscuit cream, whipped cream, chocolate sauce and crumbled cookies in one pot of joy!

Serves: 6
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
643Kcal
Fat
55gr
Saturates
34gr
Carbs
33gr
Sugars
32gr
Fibre
0gr
Protein
4gr
Salt
0.3gr

Sarah Akhurst

Sarah Akhurst

Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes
Sarah Akhurst

Sarah Akhurst

Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes

Ingredients

For the chocolate meringues
  • 1 medium egg white
  • ⅛ tsp cream of tartar
  • 40g caster sugar
  • 2 tsp cocoa powder
  • 15g chocolate chips
For the smashed biscuit cream
  • 300ml double cream
  • 125g mascarpone
  • 1 tsp vanilla extract
  • 40g icing sugar
  • 2 Taste the Difference Quadruple Chocolate Cookies
To assemble
  • 150ml double cream
  • 150g chocolate dessert sauce
  • 2 Taste the Difference Quadruple Chocolate Cookies, crumbled or chopped

Step by step

Get ahead
Make the meringues up to 2 days ahead; store in an airtight container.
  1. To make the chocolate meringues, preheat the oven to 140°C, fan 120°C, gas 1 and line a baking tray with baking paper. Put the egg white and cream of tartar in a bowl and whisk to soft peaks. Add the sugar a spoonful at a time, whisking well between each addition until the meringue is glossy and stiff. Sift in the cocoa powder and fold in until fully combined, then fold through the chocolate chips. Transfer to a piping bag fitted with a plain nozzle (wide enough to cope with the chocolate chips) and pipe 12 meringues on the lined baking tray. Bake for 1 hour. Remove and set aside to cool.
  2. To make the smashed biscuit cream, put the 300ml double cream, mascarpone, vanilla extract and icing sugar in a bowl and whisk to soft peaks. Put the biscuits in a food processor and blitz to a crumb. Fold the biscuit crumb through the cream mixture and transfer to a disposable piping bag.
  3. Whip the 150ml double cream to soft peaks and then transfer both this and the chocolate sauce into separate disposable piping bags.
  4. When you’re ready to serve, cutthe ends off all three piping bags, snipping the two cream bags soyou have a 2cm opening, and the sauce piping bag with a much smaller hole. Roughly break upthe meringues. Fill 6 small serving dishes or glasses, alternating between the smashed biscuitcream, broken meringues, cream, chocolate sauce and crumbled cookies, leaving some crumbled biscuit to finish the tops with.

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