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 endless150g 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.
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