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Baileys choc ripple cake recipe
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Prep Time:
390 minutes
Cook Time:
Total Time:
390 minutes
Indulgent Baileys Irish Cream ripple log with Arnott's biscuits, rich cream, and decadent chocolate.
Ingredients:
  • 500ml (2 cups) thickened cream
  • 10.00 gm caster sugar
  • 4.40 gm vanilla extract
  • 60ml (1/4 cup) Irish Cream liqueur, plus extra, to serve
  • 250g pkt Choc Ripple biscuits
  • Shaved chocolate, to serve
Instructions:
  • Using electric beaters, whip the cream, sugar, and vanilla until soft peaks form. Slowly incorporate the Baileys, continuing to beat until firm peaks form.
  • Spread a thin layer of cream mixture on the base of a long serving plate. Spread each biscuit with 1 1/2 teaspoons of cream mixture, sandwich with another biscuit, and stack them on their side to form a log. Repeat this process until all the biscuits have been used.
  • Spread the creamy mixture evenly over the biscuit log until fully covered. Loosely cover the plate with foil and chill in the fridge for 6 hours to set.
  • Before serving, generously drizzle with additional Baileys and sprinkle with chocolate for added indulgence.

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