Golden syrup Anzac ripple cakes


These no-bake mini cakes are the perfect make-ahead dessert. Simply layer the golden syrup cream over store-bought Anzac biscuits and pop in the fridge. Once you’re ready to serve, decorate with crushed bikkies and more syrup.

717 calories per serve

Allergens: Recipe may contain gluten, wheat, egg, milk and lactose.

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4 Ingredients

  • 300ml ctn thickened cream

  • 250g tub mascarpone

  • 2 tbsp golden syrup, plus extra, to serve

  • 20 Anzac biscuits

4 Method Steps

  • Step 1

    Use electric beaters to beat the cream

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    (300ml ctn thickened cream), mascarpone (250g tub mascarpone) and golden syrup (2 tbsp golden syrup, plus extra, to serve) in a bowl until soft peaks form. Beat for an additional 30 seconds until slightly firmer.

  • Step 2

    Place 6 Anzac biscuits on a baking tray. Top each with 1 tablespoonful cream mixture. Repeat layering to make six 3-biscuit stacks. (You will have 2 biscuits leftover to decorate).

  • Step 3

    Spread remaining cream mixture over stacks until completely coated. Run a small palette knife, in upward strokes, around the outside of each stack. Place in the fridge for 6 hours or overnight.

  • Step 4

    To serve, use an egg lifter to transfer the cakes to serving plates. Coarsely chop remaining biscuits and scatter over top of cakes to decorate. Drizzle with extra golden syrup to serve.

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