- I find the best dish to make this on is a long, rectangular, gateau serving plate. You want it to be wide enough and long enough to have 2 rows standing, just as the cookies are in the packet. Pour the sherry into a wide bowl. Whip the cream until it is just about a dropping consistency (firm enough to hold the cookies together but don’t whip until it’s almost dry).
- Open the cookies. Dip a cookie into the sherry on one side, quickly flip it over to the other side and remove straight away. Spread some cream on one side. Then dip the next cookie in sherry, stick the cookie to the first one, put some cream on the other side and stand them up on your plate. Keep repeating the process.
- You’re really making 2 rows of cookies and cream sandwiches. Any left over cream can go over the top and around the sides. Smooth it out with a palette knife. Finally grate the chocolate over the top for decoration and serve to your guests at the table.
Cook’s Tip: This dessert really does need to be made the day before, so the sherry has time to develop in flavour and creates a softer texture. It’s great for entertaining though, so you’re not spending all your time in the kitchen. Remove from the fridge 10 minutes before serving.