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Espresso martini choc ripple log recipe
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Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
Indulge in our new Espresso Martini-inspired condensed milk choc ripple pudding. Rich, sweet, and boozy with Kahlua and vodka, it's a show-stopping dessert for any occasion.
Ingredients:
  • 395g can sweetened condensed milk
  • 80ml (1/3 cup) milk
  • 40.00 ml Kahlua
  • 1 egg
  • 1 shot (about 30ml) freshly brewed espresso coffee
  • 4.40 gm vanilla extract
  • 20.00 ml plain flour
  • 250g packet Arnott’s Choc Ripple biscuits
  • Whipped cream and chocolate-coated coffee beans, to serve
  • 250ml (1 cup) freshly brewed espresso coffee
  • 215g (1 cup) caster sugar
  • 20.00 ml vodka
Instructions:
  • Preheat your oven to 180C/160C fan forced. Grease a 7cm-deep, 10 x 20cm loaf pan and line it with baking paper, leaving an overhang on the long sides.
  • Combine condensed milk, milk, Kahlua, egg, coffee, vanilla, cocoa powder, and flour in a large jug until smooth. Layer one-third of the choc ripple biscuits in the pan, slightly overlapping, to cover the base. Pour one-third of the condensed milk mixture over the biscuits.
  • **Arrange another layer of biscuits and condensed milk mixture on top to create a total of 3 layers. Press down gently to ensure absorption. Bake for 35 minutes, or until the center wobbles slightly when set. Let it cool for 15 minutes before serving.**
  • In a medium saucepan over low heat, combine coffee and sugar. Stir until sugar dissolves. Increase heat to medium-low and bring to a simmer. Simmer for 10 minutes until the liquid reduces and becomes slightly syrupy (around 160ml or 2/3 cup). Transfer to a heatproof jug, add vodka, and let cool, stirring occasionally.
  • Gently place the log on a serving platter. Spread whipped cream over the top. Drizzle with coffee vodka syrup. Serve with chocolate-coated coffee beans.

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