Roasted red plum and Biscoff icebox cake

Rinse the loaf pan and leave it a little damp so plastic wrap adheres; line with plastic wrap with enough overhang to cover the top, pressed firmly into the corners to avoid air pockets.

Preheat the oven to 350.

Halve and pit five plums, shingle them in the loaf pan with the star anise, two tablespoons of water and the demerara sugar; roast 45 to 60 minutes until the edges are very dark and the plums collapse.

Press through a sieve, discarding the star anise and skins; cool completely.

Pit the sixth plum, slice thin into arches and shingle in two overlapping rows over the bottom of the pan (this becomes the top).

Whip the cold cream in a large bowl, increasing speed gradually, until just short of soft peaks; add a pinch of kosher salt, the vanilla and the powdered sugar and whip to firm peaks that hold the beater marks.

Fold in the plum puree, at least room temperature or chilled, gently so as not to lose air.

Spread half a cup of the filling over the plums to the edges; lay in a layer of Biscoff cookies end to end, trimmed to fit, pressed level.

Continue with one cup of filling between each layer for four cookie layers, finishing with the remaining filling.

Fold the plastic overhang over the top, flatten, and chill at least 12 hours, up to two days, so the cookies soften completely.

Uncover, invert onto a platter, use the plastic to release it and peel away.

Slice with a serrated knife, gently through the fruit on top.