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Try Simon's yummy Christmas cake!
Mix instant coffee into glass of cold water
Dip Choc Ripple biscuits in glass of water
Individually spread the cream on to each biscuit using a knife and stack into a cake tin
Smother cream over once all biscuits are in cake tin
Put in fridge overnight or for at least 5-6 hours
Once set, cover with berries
Mix all ingredients bar ginger ale
Chill in fridge
Just before serving mix in ginger ale
Add some vodka if you dare!!
Inspired by a recipe from Arnott’s Choc Ripple Biscuits packet
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