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.)
This is my next entry in my Christmas Time Square as part of Becky’s ‘Time’ Square in December photo challenge.
– ⋅ 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.
Sounds delish!
Merry Christmas!
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It was devine, Nancy. Merry Christmas to you and yours.
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I’ve never heard of this, but your version with Chambord and raspberries sounds marvellous.
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Thanx Karen. It was 😁
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My nana made a variation of this every Christmas and she had never been to Australia. She called it Sherry Log, and wow was it good!
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Oh yum 🍒
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