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for
6
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The coffee can be omitted if preferred and 1 teaspoon of vanilla added.
Ingredients
| 300 ml | Cream |
| 2 Tbsp | Icing sugar |
| 1 Tbsp | Strong coffee, use up to 2Tbsp |
| 12 | Anzac biscuits, use up to 14 (Main) |
| 75 g | Dark chocolate, melted |
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Directions
- Whip the cream and icing sugar until stiff peaks form. Paint a line of whipped cream down the centre of a long serving plate. This will help the biscuits to stay upright.
- Fold the coffee into the remaining whipped cream. Take 1 biscuit and spread the underside generously with the coffee cream. Sandwich together with another biscuit. Stand upright on the serving plate. Spread the second biscuit with whipped cream and continue sandwiching the biscuits together until a long log is formed.
- Spread the log with whipped cream, loosely cover, then refrigerate overnight. Just before serving drizzle with a little melted chocolate. Slice to serve.
More of Jan's biscuit recipes
- Easy rolled oats shortbread
- Chocolate spiders
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