Name: Peppermint crisp fridge cake recipe
Prep time: 10 min
Total time: 10 min
Yield: 6
Ingredients: 3 peppermint crisp bars; 600ml cream; 395g Top 'n Fill caramel; 3 tennis biscuits; Gold and silver cachous, to decorate; Mini meringues, to decorate; 2 ready-made sponge cakes

by Lindy Lawler Last updated on 12/07/2020

Don't know what to make when guests pop around? Try this festive peppermint crisp fridge cake using ready-made sponge and crispy chocolate bars that will make your guests eyes light up with joy! - Lindy Lawler

Ingredients

3 peppermint crisp bars
600ml cream
395g Top 'n Fill caramel
3 tennis biscuits
Gold and silver cachous, to decorate
Mini meringues, to decorate
2 ready-made sponge cakes

Method

Step 1

Whip cream until soft peaks form.
Step 2

Add caramel Top 'n Fill and beat well to combine. Fold in 2 crushed peppermint crisp bars. Set aside.
Step 3

Place one sponge cake on a serving dish. Spread a layer of peppermint crisp and cream mix over the cake. Top with the second sponge cake. Spread the peppermint-cream mixture over the top, making swirls with your knife.
Step 4

Decorate with 1 broken peppermint crisp bar, broken coconut biscuits, cachous and mini-meringues.
Step 5

Place in the refrigerator for 10 minutes. Slice and serve.