Choc Ripple Cake with fresh Berries and a Christmas Punch

1.

Mix instant coffee into glass of cold water

2.

Dip Choc Ripple biscuits in glass of water

3.

Individually spread the cream on to each biscuit using a knife and stack into a cake tin

4.

Smother cream over once all biscuits are in cake tin

5.

Put in fridge overnight or for at least 5-6 hours

6.

Once set, cover with berries

1.

Mix all ingredients bar ginger ale

2.

Chill in fridge

3.

Just before serving mix in ginger ale

4.

Add some vodka if you dare!!