Chocolate strawberry Biscoff fridge cake

Line a 20cm square tin with baking parchment. Put the biscuits in a large bowl and bash into chunks with the end of a rolling pin. Crumble in the meringue nests, add both types of strawberries and mix together well.

Put the dark and milk chocolate, butter and golden syrup in a heatproof bowl set over a pan of simmering water and stir occasionally until melted. Remove from the heat and stir in the Biscoff spread, then pour over the biscuit mixture. Stir until combined, then spoon into the prepared tin, pressing down firmly into an even layer. Leave to cool, then cover and chill for 1-2 hours, until set.

Melt the dark and white chocolates for the topping separately in bowls over a pan of simmering water (or in a microwave). Spoon over the cake in blobs, alternating between the two chocolates. Working quickly, use a skewer to draw the dark chocolate through the white and vice versa to create a marble effect; be careful not to over-mix. Leave to cool and set. Lift the cake out of the tin, peel away the parchment and cut into 16 squares to serve.