20K views · 70 reactions | A fun, cinnamon and nutmeg-spiced twist on the classic Aussie ripple cake. This one is made with only four ingredients, including Biscoff spread and biscuits. No need to bake, just assemble, refrigerate and serve. The best part is the Biscoff drizzle on top of the cake! If you'd like this recipe, Google 'BestRecipes 4-Ingredient Biscoff Ripple Cake'.#biscoffcake #bakingwithbiscoff #biscoffrecipes #ripplecake #ripplecaketwist #biscoffspread #biscoffspread | Best Recipes | Facebook
640K views · 2.1K reactions | Semi Freddo is my favourite Italian Christmas dessert - not only is it super quick and easy to make (even the kids can whip this up)…but it the tastiest ever! The cream mixed with the crunch of the amaretti….and add some edible glitter to add festive fun! The 3 main ingredients are double cream (or heavy whipping cream), amaretti biscuits (the crunchy ones) and condensed milk…however you can tart this up lots of different ways too! Change the biscuits, add cocoa powder to the cream mix, nuts, dried cranberries etc I added a splash of amaretto (I used @amarettoadriatico ) and I also drizzled mine with dark melted chocolate at the end to give a wow factor! Full recipe below Don’t forget, SAVE this (bookmark icon) and SHARE it with friends (paper plane icon) or share it on your stories (the more you interact with my posts the more instagram will share with you) Ps. How LUSH is my dress! @scampanddude INGREDIENTS 500ml double cream 1 x 395g tin condensed milk 125g amaretti biscuits 4 tablespoons Amaretto liqueur (optional) 2 tsp vanilla extract 100g roughly chopped almonds METHOD WHISK in a large bowl the cream, condensed milk and vanilla extract until it forms soft peaks. Do not over beat. FOLD into the cream mixture 2 tbsp of the amaretto liquor and the chopped almonds. CRUSH the amaretti biscuits and drizzle with 2 tbsp amaretto liqueur. PREPARE a loaf tin lined with cling film leaving it hang over the sides. SPRINKLE half of the amaretti biscuits into the base of the loaf tin then gently pour half of the cream mixture on top. THEN another layer of the remaining amaretti biscuits finishing with remaining cream mixture FOLD over the cling film and place in the freezer for 5 hours or until frozen through. TO SERVE melt the dark chocolate and set to one side. Using the cling film to help you turn the semifreddo upside down onto a platter. DRIZZLE the cooled melted chocolate on top of semifreddo and return to freezer for a further 5 mins to set. #semifreddo #christmasdessert #cookfromscratch #eatlikeanitalian #dessert #pudding #dinnerpartyideas | The Chiappas
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