Espresso Martini Ripple Cake Recipe

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

The ingredient of Espresso Martini Ripple Cake Recipe

• 1 tablespoon of boiling water
• 2 tablespoons of granules of instant coffee
• 180 ml 3 4 cup coffee flavoured liqueur
• 600ml thickened cream
• 150 g 1 cup icing sugar mixture
• 1 2 teaspoon ground cinnamon
• 24 arnotts choc ripple biscuits
• chocolate coated coffee beans to serve
• dark chocolate curls to serve see note

The Instruction of espresso martini ripple cake recipe

• put the water in a bowl add the coffee and mix let cool slightly and then stir in the liqueur
• use the electric mixer to beat the cream icing sugar and cinnamon in a large bowl until firm peaks form
• cover a baking sheet with parchment paper 6 biscuits on the prepared tray brush with the mixture of coffee garnish each with 1 tablespoon of the mixture to the cream and another cookie continue layering 2 more times brushing with the coffee mixture and topping with the cream mixture finishing with a biscuit spread remaining cream mixture over the sides and top of each biscuit stack to cover place in refrigerator for 6 hours
• just before serving decorate the biscuits stacks with chocolate coated coffee beans and chocolate curls

Nutritions of Espresso Martini Ripple Cake Recipe

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