Chocolate, Strawberry & Biscoff Fridge Cake

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Step 1

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

Step 2

Put the dark and milk chocolate, butter and golden syrup in a heatproof bowl 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

Step 3

Melt the dark and white chocolates for the topping separately in bowls. Spoon over the cake in blobs alternating between the two chocolates. Working quickly, use a skewer to draw the dark chocolate through the white to create a marble effect; be careful not to overmix. Leave to cool and set. Lift the cake out of the tim, peel away parchment and cut onto 16 squares to serve