Cooked - Espresso Martini Ripple Cakes Recipe - New Recipe

Name: Cooked - Espresso Martini Ripple Cakes Recipe - New Recipe
Ingredients: 20.00 gm boiling water; 40.00 ml Instant Coffee Powder; 180ml (¾ cup) coffee-flavoured liqueur; 600ml thickened cream; 150g (1 cup) icing sugar mixture; 1.25 gm ground cinnamon; 24 Arnott’s Choc Ripple biscuits; Chocolate-coated coffee beans, to serve; Dark chocolate curls, to serve (see note)

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Servings: 6

Cooked - Espresso Martini Ripple Cakes Recipe - New Recipe

Ingredients

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20.00 gm boiling water40.00 ml Instant Coffee Powder180 milliliters (¾ cup) coffee-flavoured liqueur600 milliliters thickened cream150 grams (1 cup) icing sugar mixture1.25 gm ground cinnamon24 Arnott’s Choc Ripple biscuitsChocolate-coated coffee beans, to serveDark chocolate curls, to serve (see note)

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Instructions

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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.