Ingredients

• 75 ml heavy cream ((⅓ cup))
• 300 g milk chocolate (chopped (10.5 oz))
• 400 g mascarpone (cold (14 oz / 1¾ cups))
• 8 g whipped cream stabilizer ((1 tbsp, optional))
• 250 ml heavy cream (cold (1 cup))
• BASE
• CARAMEL FILLING
• 250 g thick caramel sauce ((8.8 oz / about ¾ cup))
• TOPPING
• unsalted peanuts (finely chopped)
• snickers bars (thinly sliced)

Instructions

1. Heat 75 ml (⅓ cup) heavy cream until it's just about to boil. Remove from the heat, add the chopped milk chocolate and let it sit for 1 minute. Stir until smooth, then let the mixture cool completely.

2. Add the mascarpone and whipped cream stabilizer to a large, deep bowl. Pour in the cooled chocolate mixture and beat until smooth. With the mixer running, gradually add the 250 ml (1 cup) cold heavy cream. Beat until the cream is thick and stiff.

3. Transfer the chocolate cream to a piping bag.

4. In a small bowl, stir the chopped peanuts into the caramel. Set aside.

5. Pipe a layer of chocolate cream onto a cookie and spoon some peanut-caramel filling over it. Pipe another layer of chocolate cream on top and cover with a second cookie.

6. Pipe a thin line of chocolate cream onto a serving platter or cake board to anchor the cookies. Stand the cookie sandwiches upright, side by side, in a row on the cream. Repeat until out of cream/cookies.

7. Pipe chocolate cream over the top of the cookies and smooth it into an even layer. Cover and refrigerate for at least 6 hours, ideally overnight, so the cookies soften and the cake sets.

8. Pipe swirls of chocolate cream along the edges of the cake and fill the center with caramel. Press thin Snickers slices around the base. Top with more Snickers slices and chopped peanuts, and drizzle with extra caramel if you like.