One favourite Christmas Dessert in Australia is an Arnott’s Choc Ripple Cake.
Heck, it’s a favourite at any time of the year, though judging by all the packets of Arnott’s Choc Ripples in the supermarket, this is the time of year when everyone loves to have this dessert.
It isn’t anything ‘special’ per se, just those choc biscuits sandwiched between whipped cream that’s then allowed to ‘set’ overnight. You can find the original recipe here.
But this year, I’ve decided to jazz it up by adding a few little extras – specifically raspberries, in various forms. I have a bottle of Chambord – Black Raspberry Liqueur as well as fresh raspberries and some I’ve marinated in a little of that liqueur. (They will taste so good.)
– ⋅ o ♥ o ⋅ –
It does mean I now have to photograph the finished result – but I’m ok with that. Let me know if you want my recipe.