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Golden syrup Anzac ripple cakes recipe
Golden syrup Anzac ripple cakes recipe
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Prep Time:
380 minutes
Cook Time:
Total Time:
380 minutes
Make ahead no-bake mini cakes: Layer golden syrup cream on Anzac biscuits, chill, then top with crushed cookies and syrup before serving.
Ingredients:
  • 300ml ctn thickened cream
  • 250g tub mascarpone
  • 53.60 gm golden syrup, plus extra, to serve
  • 20 Anzac biscuits
Instructions:
  • Whisk together the cream, mascarpone, and golden syrup with electric beaters until soft peaks form. Beat for another 30 seconds until slightly firmer.
  • Arrange 6 Anzac biscuits on a baking tray. Add a dollop of cream mixture on each biscuit. Continue layering to form six stacks of 3 biscuits each, leaving 2 biscuits for decoration.
  • Cover the stacks with the remaining cream mixture until fully coated. Use a small palette knife to create decorative upward strokes around the edges. Refrigerate for 6 hours or overnight.
  • Transfer the cakes to serving plates using an egg lifter, then sprinkle coarsely chopped remaining biscuits on top for decoration. Finish by drizzling with extra golden syrup before serving.

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