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Choc Ripple Baileys Fridge Cake
SERVES: 12 • TOTAL TIME: 20 MINUTES + OVERNIGHT REFRIGERATION
Ingredients:
Vegetable oil
1L chilled cream
150mL Baileys Irish Cream
2 tsp vanilla extract
2 tbsp icing sugar
3 packets Arnott’s Chocolate Ripple biscuits
50g dark chocolate block
50g white chocolate block
Directions:
Lightly grease a 23–centimetre springform cake tin with the vegetable oil and line with plastic wrap, leaving an overhang for covering the cake. Place a round of baking paper on the base of the tin.
Combine cream, Baileys, vanilla and icing sugar in a bowl and whip until soft peaks have formed. Refrigerate 100 grams of cream for topping the cake the following day.
Assemble the cake by placing a thin layer of cream on the bottom of the tin. Top with a layer of biscuits and repeat with cream and biscuits until all the biscuits have been used.
Finish with a layer of cream, cover, and chill overnight.
To serve, remove plastic wrap from the top of the cake. Invert the cake onto a serving platter and remove the tin, plastic wrap and baking paper. Spread the reserved cream on top.
Shave curls of chocolate from each of the chocolate blocks to decorate the top of the cake.