Ingredients:
300mL Thickened cream
50mL of alcohol – I use tia maria, but you could use port,
Bailey's, kahlua, grand marnier (if you wanted a jaffa-type flavour), actually
– the options are just about endless
150g fruit jam/jelly/conserve. I like strawberry jam or plum
jam, but marmalade would work too (again, the choices are pretty extensive).
Approx 250g round chocolate flavoured biscuits/cookies (NOT
chocolate coated biscuits). I use Arnotts choc ripple biscuits, but any
substantial biscuit will work.
Method:
1.
Zap jam
in microwave for about 10-15 seconds to make sure it is nice and soft and slightly warm. Squash any big lumps of fruit
2.
Combine jam and alcohol in a large bowl. Mix
well.
3.
Place biscuits in the bowl and stir to coat the
biscuits in the jam mix. Set to one side.
4.
In a separate bowl, whip cream to firm peaks.
5.
Place a line of cream onto a cookie sheet or
long ceramic serving dish
6.
(Now for the really messy part) Take 2 of the
jammy biscuits and stick them together with about a teaspoon of cream. Stand
them up in the cream line. Take another biscuit and another spoon of cream and
stick that to the 2 biscuits on the tray. Repeat until all the biscuits are
gone and there is a log-shape of chocolatey goodness on the tray.
7.
Now smother the log in the remaining whipped
cream to cover it completely
8.
Whack it in the fridge for at least 4 hours (24
for a cakier texture). NOTE: The longer you leave it, the squishier the
biscuits go and the harder it is to serve it in a pretty way
9.
Top with grated chocolate (or if you are feeling
particularly slack like I usually am, smash a Cadbury flake up and sprinkle
that over the top instead)
Serve and EAT IT!
Other flavour combinations:
è
Ginger nut biscuits with grand marnier and
marmalade, topped with a mixture of brown sugar and powdered ginger.
è
Chocolate bikkies with cherry liqueur and cherry
conserve (or raspberry, if you can’t find cherry). Top with toasted coconut for
a cherry-ripe kinda flavour
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