Chocolate strawberry Biscoff fridge cake

Chocolate strawberry Biscoff fridge cake

This biscuit-and-chocolate-based treat is a gateway recipe for young cooks: there are useful skills to practise here but if your chocolate is only 85% melted or you accidentally add twice as many biscuits, it’s still going to taste amazing. This recipe is very adaptable – swap the Biscoff biscuits for digestives or ginger nuts, use raisins instead of strawberries, or tumble in mini marshmallows rather than meringue.

    • Serves16
    • CourseCake
    • Prepare30 mins
    • Cook10 mins
    • Total time40 mins
    • Pluscooling and chilling


    • 250g Lotus Biscoff Original Biscuits
    • 4 Cooks’ Ingredients Meringue Nests (50g)
    • 90g Urban Fruit Baked Strawberries
    • 10g Cooks’ Ingredients Freeze Dried Strawberries
    • 200g dark chocolate, roughly chopped
    • 100g milk chocolate, roughly chopped
    • 75g slightly salted butter
    • 150g golden syrup
    • 50g Lotus Biscoff Spread

    Marble topping

    • 50g dark chocolate, roughly chopped
    • 50g white chocolate, roughly chopped