Espresso martini meets cake! With Choc Ripple biscuits and coffee-flavoured liqueur, this recipe is a perfect after-dinner treat (for adult’s only).
- 1 tablespoon boiling water
- 2 tablespoons instant coffee granules
- 180ml (3/4 cup) coffee-flavoured liqueur
- 600ml thickened cream
- 150g (1 cup) icing sugar mixture
- 1/2 teaspoon ground cinnamon
- 24 Arnott’s Choc Ripple biscuits
- Chocolate-coated coffee beans, to serve
- Dark chocolate curls, to serve (see note)
Place the water in a heatproof bowl. Add the coffee and stir to combine. Set aside to cool slightly then stir in the liqueur.
Use electric beaters to beat the cream, icing sugar and cinnamon in a large bowl until firm peaks form.
Line a baking tray with baking paper. Place 6 biscuits on the prepared tray. Brush with some of the coffee mixture. Top each with 1 tablespoonful of the cream mixture and another biscuit. Continue stacking 2 more times, brushing with the coffee mixture and topping with the cream mixture, finishing with a biscuit. Spread the remaining cream mixture over the sides and top of each biscuit stack to cover. Place in the fridge for 6 hours.
Just before serving, decorate the biscuit stacks with chocolate-coated coffee beans and chocolate curls.
TIP: To find out how to make perfect chocolate curls, use Taste’s handy guide