adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Ginger cream biscuit log recipe
0 Likes
Prep Time:
380 minutes
Cook Time:
Total Time:
380 minutes
Indulge in a festive treat with this no-cook ripple cake gingerbread dessert. Simple to make and sure to steal the show at your holiday gathering.
Ingredients:
  • 600ml Thickened Cream
  • 60g (1/3 cup) icing sugar
  • 4.40 gm vanilla extract
  • 40.00 ml finely chopped glacé ginger
  • 250g packet gingernut biscuits
  • 60ml (1/4 cup) fresh orange juice
  • 60ml (1/4 cup) ginger wine
  • 40.00 ml caramel topping
Instructions:
  • In a large mixing bowl, use electric beaters to whip the cream, sugar, and vanilla until stiff peaks form. Gently fold in half of the chopped ginger using a large metal spoon.
  • Gently spread a touch of the ginger cream down the center of a serving plate to support the standing of the biscuits. Crush one biscuit and keep it aside.
  • Mix the orange juice and ginger wine in a shallow bowl. Dip one of the remaining biscuits in the ginger wine mixture, then stand upright on a plate. Spread one side with cream. Dip another biscuit in the wine mixture and place it beside the first biscuit, sandwiching them together. Repeat the layering process with cream and biscuits to form a log shape. Cover the log with the remaining cream. Loosely cover with plastic wrap and chill in the fridge for 6 hours before serving.
  • Drizzle the log with rich caramel topping, sprinkle with the rest of the chopped ginger, and top it off with the reserved crushed biscuit for added texture and flavor.

Similar Recipes