Ingredients for 8 people
4 large Toblerone chocolate bars
500ml double cream
150g mascarpone cheese
1 bag flaked almonds
Step 1/5Blend 2 Toblerone bars until you get small pieces. Mix the pieces of Toblerone and the melted butter together.
Step 2/5Cut one Toberlone bar into triangles and arrange them around the edge of a round sprung cake tin. Then spread the Toberlone and butter mix in the space in the middle and smooth with a spatula.
Step 3/5Using an electric whisk, beat the cold cream and mascarpone in a bowl to get a whipped cream.
Step 4/5Melt ¾ of the remaining Toblerone in the microwave and gentle stir into the whipped cream. Pour the mixture into a mould and smooth the top with a spatula.
Step 5/5Place the cake in the freezer for 45 minutes and decorate it with grated Toblerone and toasted flaked almonds. Serve straight away.