Celebrate the festive season with an epic Australian choc ripple cake, with an added coffee twist! An easy, no bake recipe that is bound to impress your guests.
Ingredients
- 6 espressos (we used our Coffee Pods)
- 1200ml of whipping cream
- 100g of icing sugar
- Pinch of salt
- 1tsp of vanilla
- 2 packets of Arnott's Choc Ripple biscuits
Method
- In a large bowl, whip your cream, icing sugar, vanilla and salt until firm. The cream needs to be thick enough to hold its shape, however soft enough to still spread. Be careful not to over whip and curdle the cream.
- Place a thin layer of cream in the shape you want your wreath on a plate or board. This acts as the 'glue' for the biscuits.
- Place your cooled espresso into a bowl.
- Dip each biscuit into the espresso (you want a light dip here). Too much espresso and your Choc Ripples will crumble so just a quick dip over a complete submersion into the espresso.
- Layer the biscuit with some of the cream mix, then stand upright on your plate.
- Keep repeating the action until the wreath is complete.
- Cover the wreath with a thin layer of cream then place in fridge to chill for 10-20 minutes. This allows the cream to set slightly (also called a 'crumb coat').
- Remove from fridge and apply a thicker layer of cream that remains cleaner, without bleeding any espresso or crumbs into it.
- Place in the refrigerator, minimum overnight to allow for the cake to soften.
- Prior to serving, add your festive decorations.
- Using a sieve, cover with a light layer of cocoa powder, then decorate with a ribbon or fresh fruit.
