This simple no-bake fridge cake is made with four simple ingredients, and can be whipped up in no time for an impressive and delicious dessert. Ripple cakes are an Australian dessert classic which are traditionally made from Arnott’s Choc Ripple biscuits. We’ve substituted them out for Biscoff biscuits here, allowing the delicious flavours of cinnamon, nutmeg and ginger to become the star of this dessert.
Ingredients
- 600ml thickened cream
- 250g Woolworths Mascarpone Cheese
- 1/2 cup Biscoff spread
- 250g Biscoff biscuits
Method
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Step 1In a stand mixer with the whisk attachment, or using hand-held beaters, whip cream until thick. Add mascarpone and 1/4 cup Biscoff spread, and continue beating until well combined.
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Step 2Spread a thick layer of cream mixture on your serving platter to act as a base. Spread a little cream along the back of one biscuit and place vertically on one end of the cream base. Spread a little cream along the back of a second biscuit and sandwich next to the first. Continue until you have five biscuits sandwiched together standing vertically at one end of your serving plate.
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Step 3Repeat to create a second row of five biscuits, and again until you have six rows in total. Spread remaining cream mixture over the top and sides of the cake. Refrigerate for at least two hours to set.
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Step 4Just before serving, remove from fridge. Microwave remaining Biscoff spread for 10-20 seconds until runny, then drizzle over the top of the ripple cake. Slice and serve.
Recipe Notes
Notes:
- You can add 1/4 cup brown sugar to the cream mixture instead of the Biscoff spread if you prefer.
- Ensure you allow the refrigeration time - it gives the cream time to set and the biscuits a chance to soften inside the cake for easy slicing and serving.
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