Genius dessert hack using iconic Christmas biscuit tin

Remember that biscuit tin.

You know, the Danish butter cookie tin you’d see sitting ever-so-beautifully in Nan’s living room that you’d SPRINT to, to grab some cookies, only to witness the biggest let down EVER…

Sewing supplies.

Well, guess what? We have a much better use for this biscuit tin, and this time you can ACTUALLY eat what’s in there.

Choc ripple cake: an Aussie Christmas icon

While we love all the classic Christmas desserts, think – pudding, fruit cake and mince pies – Aussie weather is exactly the best weather for those Northern Hemisphere delights.

So we had to create a dessert that just screamed Aussie Christmas…

So the choc ripple cake was born.

No Christmas get-together is complete without this dessert, comprised of cream, Arnott’s Choc Ripple biscuits and whatever other (jingle) bells and whistles you want to add.

The Choc Ripple bikkies are sandwiched with whipped cream and shaped into a log (à la yule log). After letting the fridge do all the hard work (rather than heating up the house with the oven), the biscuits soften to a cake-like consistency

Best Recipes’ Amira Georgy has taken our beloved choc ripple cake and made it even easier to make, thanks to that nostalgic biscuit tin…

The easiest-ever 3-ingredient lemon ripple cake (presented in the best way possible)

Open up the lid of this biscuit tin, and you won’t see biscuits, and you won’t see a sewing kit.

Instead, you’ll see Amira’s 3-ingredient lemon ripple cake.

While choc ripple cake is one of the easier desserts, sandwiching the biscuits with cream and making them all stand upright in the log shape can be a bit of effort.

Amira’s biscuit tin hack means no sandwiching and no bikkie-cream engineering degree required!

“Using the tin from Danish butter cookies as the pan means you can pop cream and lemon curd in the base and simply stand the biscuits upright, sandwiching be gone,” Amira explains.

It really is the ‘easiest-ever,’

Easiest-ever-3-ingredient-lemon-ripple-cake

The perfect ‘bring-a-dessert solution’

Not only is it the easiest dessert you’ll make this Christmas, but Amira also notes that it’s perfect for those last-minute events where you can’t turn up empty-handed.

Amira says: “Simply transport it as is, and there is no need to collect your pans or trays once the party is done.”

She really did think of everything, making this lemon ripple cake!

What ingredients are used in the lemon ripple cake?

Three simple ingredients go into this cake: Danish butter cookies, cream and lemon curd.

The Danish butter cookies that come in these nostalgic tins are the star of this show. They’re butter, crisp and soften beautifully around the cream.

Whipped thickened cream is the creamy and rich body of this dessert, which helps to soften the cookies beautifully.

Finally, to add some zing to this dessert, Amira used tangy lemon curd to offset the richness of the biscuits and cream. The lemon curd is added to the cream, and as a layer on its own, which allows for ripples of intense lemon flavour.

How to make the easiest-ever 3-ingredient lemon ripple cake

Grab your biscuits (and the tin), cream and lemon curd – it’s time to start ripple caking!

Step 1: Remove all the cookies from the tin and reserve five to use later.

Step 2: Whip cream and some of the lemon curd until soft peaks form.

Step 3: Spread some of the cream mixture on the bottom of the cookie tin. Then, dollop over the remaining lemon curd and spread. Stand the cookies in the cream and top the biscuits with the remaining cream. Place the tin lid on and refrigerate for 24 hours.

Step 4: When it’s time to serve, crush up the reserved biscuits and sprinkle the top of the cream with the crushed biscuits.

And hey, when you’re done with tin after this dessert, give it a wash, give it to Nan, and she’ll have a place to put those pins and needles.