Ingredients
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
Accessories you need
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Butterfly
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Add the cream, soft icing sugar and irish cream, insert butterfly and whip for 40 secs / speed 3.5
Quickly dip one of the biscuits into the 150mls of irish cream, then spread with a little of the cream mixture. Dip another biscuit in to the irish cream and spread with cream, sandwich them together, and repeat the dipping and spreading process until you have formed a ring.
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.
Decorate as you please
Christmas crowd pleaser
Tip
Make sure this dessert is clearly marked ALCOHOLIC to inform designated drivers and parents of children.
Thermomix Model
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Recipe is created forTM 31
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
This was a big hit with family and friends. So Yum
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