This is a quick and easy variation on The Chocolate Ripple Cake just like your nanna used to make.
You will need :
Coffee- instant is fine
Whiskey- I used Jack Daniels because thats what i had in cupboard but any sort will do
Cream- 1 250 ml bottle
1 packet each of gingernut and choc ripple biscuits
1 serving bowl or dish
Method: use 2 heaped tablespoons of instant coffee and dissole with around 1 1/2 cups of boiling water, add coffee and roughly 1 tablespoon of the whiskey and set aside to cool.
Refrigerate, if you can make this a day ahead or first thing in morning, it better if you let it sit for a while.
xxx Ruby Slippers