Ingredients:

  • 350 g Chocolate wafer cookies (thin, crisp type)
  • 600 ml Double Cream (Heavy Whipping Cream), chilled
  • 225 g Full-Fat Cream Cheese, softened to room temperature
  • 120 g Icing Sugar (Confectioners' Sugar), sifted
  • 1 tsp Pure Peppermint Extract
  • ½ tsp Vanilla Extract
  • Pinch of Sea Salt
  • 1-2 drops Green Gel Food Colouring (Optional)
  • 2 Tbsp Unsweetened Cocoa Powder (for optional swirl or dusting)
  • A few fresh mint leaves (for garnish)
  • Shaved dark chocolate or mini chocolate chips (Optional, for garnish)

Instructions:

  1. Prep the Pan: Line the base of a 9-inch springform tin with parchment paper. If using a loaf tin, line it completely with cling film (plastic wrap) for easy removal.
  2. Combine the Base: In a large bowl, use an electric mixer to beat the softened cream cheese until completely smooth and lump-free (about 1 minute).
  3. Sweeten and Flavour: Add the sifted icing sugar, vanilla extract, peppermint extract, and salt to the cream cheese. Beat until just combined and smooth.
  4. Whip the Cream: In a separate, very clean and cold bowl, pour the chilled double cream. Whip on medium-high speed until firm, stiff peaks form. Stop immediately when peaks are stiff.
  5. Fold the Mint Cream: Gently fold about a third of the whipped cream into the cream cheese mixture using a spatula to lighten it. Then, gently fold in the remaining cream until streaks disappear. Do not overmix.
  6. Colour and Separate (Optional Swirl): Gently stir in 1-2 drops of green gel food colouring (if using). If desired, reserve 1 cup of the mint cream, mix it with the 2 Tbsp of cocoa powder, and set aside for a chocolate swirl.
  7. Establish the Base Layer: Spread a thin, even layer (about ½ cup) of the mint cream mixture onto the prepared base of the tin. This acts as the 'glue'.
  8. Layer the Wafers: Arrange the chocolate wafers on top of the cream base, overlapping slightly if necessary, to create a tight, complete layer. (Break wafers to fill gaps if using a round tin.)
  9. Build the Layers: Top the wafer layer with a generous, even layer of the mint cream (use about 1/5th of the remaining mixture per layer). Continue layering wafers and cream until the wafers are used up, ensuring the final layer is cream.
  10. Final Touches: If using the optional chocolate swirl, dollop the cocoa cream on the top layer and gently swirl it in with the tip of a knife. Smooth the top surface.
  11. Chill: Cover the tin tightly with cling film and refrigerate for a minimum of 8 hours, or ideally, overnight (12+ hours). The wafers must be completely softened for the cake-like texture to develop.
  12. Release and Garnish: Once fully chilled, carefully unlock the springform tin or use the cling film lining to lift the cake. Dust lightly with cocoa powder or cover with shaved chocolate. Garnish with fresh mint leaves just before slicing and serving.