ESPRESSO MARTINI RIPPLE CAKES

1 tbsp boiling water

2 tbsp instant coffee granules 180ml coffee-flavoured liqueur 600ml thickened cream

150g icing sugar mixture

½ tsp ground cinnamon 24 Arnott’s Choc Ripple biscuits chocolate-coated coffee beans, to serve

dark chocolate curls, to serve cream, icing sugar and cinnamon in a large bowl until firm peaks form.

Line a baking tray with baking paper. Place 6 biscuits on the prepared tray. Brush with some of the coffee mixture. Top each with 1 tablespoonful of the cream mixture and another biscuit. Continue stacking 2 more times, brushing with the coffee mixture and topping with the cream mixture, finishing with a biscuit. Spread the remaining cream mixture over the sides and top of each biscuit stack to cover. Place in the fridge for

6 hours.

Just before serving, decorate the biscuit stacks with chocolate-coated coffee beans and chocolate curls.

3 x 250g packets Lemon Crisp biscuits

100g ( cup) custard powder

1 litre (4 cups) milk

55g (¼ cup) caster sugar 1 tbsp lemon rind, finely grated

1 tbsp pure icing sugar