| Servings | serves |
Ingredients
- 1/4 cup Kahlua or Coffee Liqueur
- 1/4 cup Bailey's Irish Cream Liqueur
- 2 1/4 cups Cream Thickened
- 200 grams Chocolate Biscuits Plain
- Cocoa Powder for dusting
Ingredients
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Instructions
- Lay two sheets of plastic wrap loosely inside a 26 cm x 8 cm x 5 cm bar tin. Let the plastic hang over both sides of the tin. The tin is used as a support while assembling the cake.
- Combine the Kahlua and Bailey's Irish Cream in a shallow bowl. Set aside. Whip 1 1/4 cups of the cream to almost firm peaks. Dip the biscuits 2-3 at a time in the combined liqueur. If the biscuits are dry and dense in texture, they may need to be left for about 1 minute to soak.
- Stand a soaked biscuit upright at one end of the tin. Spread a little cream onto the biscuit and follow with another soaked biscuit. Sandwich together the remaining whipped cream and soaked biscuits alternately in the tin.
- Wrap the plastic firmly around the cream and biscuits and refrigerate for 8 hours. Gently turn the wrapped cake over occasionally and return to the tin. This ensures that the liqueur does not make one side soggy. Unwrap the cake and place on a serving plate or board. Whip the remaining cream until firm peaks form. Spread the cream over the cake and dust with a little sifted cocoa. Use a sharp knife to cut the cake into diagonal slices. This creates a vertically striped cake.
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