- 1 pack chocolate ripple cookies from Australia
- 1.5 litre of cream, whipped until stiff
- 200 ml of XO
- blueberries & strawberries to decorate
Spread a layer of whipped cream on the plate. Dip one side of the cookie into XO, then whip cream on the other side and stand in layer of whipped cream. Keep adding cookies, try to keep them as tightly packed as everyone likes the cookie, but enough cream so that the cookies can absorb the moisture of the cream and soften overnight.
Keep overnight, decorate with strawberries and blueberries on top before serving.
(Many thanks to Steph for the recipe about 12 years ago)
No comments:
Post a Comment