fbpx

Espresso martini meets cake! With Choc Ripple biscuits and coffee-flavoured liqueur, this recipe is a perfect after-dinner treat (for adult’s only).

INGREDIENTS

  • 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)

METHOD
Step 1
Place the water in a heatproof bowl. Add the coffee and stir to combine. Set aside to cool slightly then stir in the liqueur.
Step 2
Use electric beaters to beat the cream, icing sugar and cinnamon in a large bowl until firm peaks form.
Step 3
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.
Step 4
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


  • Recipe by: Author: Amanda Lennon
  • Image credit: Vanessa Levis
  • Publication: Taste.com.au