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Proof that frozen fingers aren't always a bad thing.

Frozen Finger Cake

serving time12


  • 200g Oreos

  • 8 tbsp unsalted butter, melted

  • 1 cup cream

  • ½ cup cottage cheese

  • ½ cup mascarpone

  • 1 tsp vanilla extract

  • 2 boxes of Fingers biscuits

  • ½ cup chocolate sauce

  • 1 cup white chocolate chips


  1. Begin by placing the Oreos in a food processor and blitz until they become a fine crumb. Then add the melted butter and pulse to help coat the crumbs in the butter.

  2. Place the wet crumb mixture in a 9” loaf tin and use the back of a tablespoon to firmly press the wet crumbs into the bottom of the tin. Chill for 30 minutes.

  3. Add cream, cottage cheese, vanilla extract and mascarpone in a large mixing bowl. Use an electric beater to beat to stiff peaks.

  4. Take the chilled loaf tin out of the fridge and add a layer of the cream mixture to the bottom of the tin. Spread evenly.

  5. Arrange a first layer of Finger biscuits lengthwise on top of the cream; space them evenly to cover all the width and length of the pan.

  6. Spread another layer of cream and top with a second layer of biscuits. Repeat this process one last time and finish with a layer of biscuits. Place in the freezer for 4h minimum to set.

  7. Un-mould from the loaf pan and drizzle chocolate sauce around the sides and top. Finish with a sprinkle of white chocolate chips.

Frozen Finger Cake




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