Ingredients
14 portion(s)
Frosting
- 875 grams thickened full fat cream, 875 gms also = 875 mls
- 80 grams icing sugar
- 60 grams Baileys Irish Cream, 60 gms also = 60 mls
Wreath
- 500 grams Arnotts Choc Ripple Biscuits
- 150 grams Baileys Irish Cream, 150 gms also = 150 mls
Topping
- 2 scoops fresh cherries or fruit of your choice, or decorate with fondant as my photo
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6
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7
easy
Preparation -
8
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Recipe is created for
TM 31
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9
Recipe's preparation
Add the cream, soft icing sugar and irish cream, insert butterfly and whip for 40 secs / speed 3.5
Using the remaining cream mixture cover the entire ring and refrigerate for 4 hours so that the liqueur can soak into the biscuits turning it into chocolate sponge cake type consistancy.
Christmas crowd pleaser
Accessories you need
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Butterfly
buy now -
Spatula TM5/TM6
buy now
Tip
Make sure this dessert is clearly marked ALCOHOLIC to inform designated drivers and parents of children.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Add a commentThis was a big hit with
This was a big hit with family and friends. So Yum