Gingerbread Ripple Cake

Name: Gingerbread Ripple Cake
Prep time: 25 min
Total time: 25 min
Yield: 10-12
Ingredients: 250 g mascarpone (optional for richness); 2 tbsp icing sugar; 3 to 4 tbsp Mingle Gingerbread Spice plus extra for dusting; 1 packet chocolate ripple biscuits or gingernut biscuits (approx 250 g); 2 tbsp brandy or sherry (optional); Crushed gingerbread biscuits to decorate

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Servings

10-12

Prep Time

25 minutes

Ingredients

250 g mascarpone (optional for richness)
2 tbsp icing sugar
3 to 4 tbsp Mingle Gingerbread Spice plus extra for dusting
1 packet chocolate ripple biscuits or gingernut biscuits (approx 250 g)
2 tbsp brandy or sherry (optional)
Crushed gingerbread biscuits to decorate

Directions

Whip cream mixture: Beat cream, mascarpone, icing sugar, and Mingle Gingerbread Spice until soft peaks form.
Layer the biscuits: Spread a generous spoonful of spiced cream between each biscuit to create a log shape on a serving platter. Keep layering until all biscuits are used.
Cover log: Use the remaining cream to completely cover the biscuit log. Smooth with a spatula.
Chill overnight: Cover and refrigerate overnight to allow biscuits to soften and the flavours to mingle.
Decorate and serve: Before serving, dust with extra Mingle Gingerbread Spice and scatter crushed gingerbread biscuits over the top. Slice on the diagonal for the ripple effect.

Recipe Note

Tips:

Add thin slices of pear or apple between some of the biscuit layers for a fruitier touch.

Make mini versions by stacking three or four biscuits with cream and serving individually.