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Aperol ripple cake recipe
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Prep Time:
20 minutes
Cook Time:
Total Time:
20 minutes
Elevate traditional ripple cake with zesty orange flavor! Aperol spritz cream layered with velvety orange cream biscuits creates a quick and easy dessert. Chill overnight, then decorate and serve. A delightful twist on the classic Australian Choc Ripple cake. Try our refreshing Aperol version with Orange Slice biscuits for a unique, 5-ingredient treat.
Ingredients:
  • 15 Orange Slice biscuits
  • 600ml ctn thickened cream
  • 24.00 gm icing sugar
  • 60ml (1/4 cup) Aperol
  • Small orange slices plus shredded orange rind, to serve
Instructions:
  • Carefully separate the biscuits using a knife. Place all 30 biscuit halves on a clean work surface in 5 rows of 6, ensuring that the halves with the filling are evenly distributed and placed filling-side up.
  • Whip the cream and icing sugar with electric beaters until soft peaks form, then mix in the Aperol until firm peaks form. Spread ¾ cup of the cream mixture in a 6cm wide and 25cm long strip on a rectangular serving platter or board.
  • Spoon a generous teaspoon of cream mixture onto 5 biscuits and stack them, then add 1 biscuit half without cream. Transfer the stack onto one end of the cream rectangle on the platter to form a log shape. Repeat with the remaining biscuit halves.
  • Spread most of the remaining cream mixture over the log using a small knife to ensure the top and sides are evenly covered. Transfer the rest of the cream into a piping bag fitted with a plain round nozzle. Pipe cream peaks on top, then loosely cover with foil or an upturned plastic container. Chill in the fridge for 24 hours.
  • Garnish with fresh orange slices and zest before slicing the cake with a small serrated knife.

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