We’ve taken our best old-school choc ripple cake, made it mini and given it a Christmas twist! These easy individual desserts are made by simply layering gingernut biscuits with a sweet ginger and cinnamon cream and a butterscotch caramel sauce. If ginger beer isn’t your thing, you can replace it just with milk.
300ml ctn thickened cream
45g (1/4 cup) icing sugar mixture
1/4 tsp ground cinnamon
1/4 tsp ground ginger
Large pinch ground nutmeg
125ml (1/2 cup) ginger beer
250g pkt gingernut biscuits
Butterscotch caramel sauce, to serve
Finely chopped glacé ginger, to serve
5 Method Steps
Step 1Use electric beaters to beat the cream(300ml ctn thickened cream), sugar (45g (1/4 cup) icing sugar mixture), cinnamon (1/4 tsp ground cinnamon), ground ginger (1/4 tsp ground ginger) and nutmeg (Large pinch ground nutmeg) in a large bowl until firm peaks form.
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Step 2Line a baking tray with baking paper. Place ginger beer (125ml (1/2 cup) ginger beer) in a small bowl. Dip 1 biscuit in ginger beer for several seconds or until the biscuit absorbs some of the liquid. Place biscuit on the prepared tray. Repeat with 3 more biscuits, spacing biscuits out on prepared tray.
Step 3Top each with a heaped teaspoon of the cream mixture. Dip another biscuit in ginger beer and place on cream mixture. Top biscuit with a heaped teaspoon of cream mixture. Continue stacking 2 more times, dipping biscuits in ginger beer and topping with the cream mixture, finishing with a biscuit. Reserve the remaining 2 biscuits.
Step 4Spread the remaining cream mixture over the sides and top of each biscuit stack to cover. Cover loosely with plastic wrap and place in the fridge for 6 hours to chill.
Step 5Crush reserved biscuits. Drizzle cakes with butterscotch sauce (Butterscotch caramel sauce, to serve). Serve sprinkled with crushed biscuit and glacé ginger.
You can replace the ginger beer with ginger ale, ginger wine or milk.