Singapore Women's Weekly

Last-Minute Desserts That Impress


Prep 25 mins (+ refrigeration time) | Serves 6-8

600 ml thickened cream
½ cup (125 ml) orange-flavoured liqueur (see liqueur substitution tip)
250 g packet chocolate ripple biscuits
1 tsp cocoa powder

1. In an electric mixer or using hand-held beaters, whip the cream until firm peaks form.

2. Place the liqueur in a small bowl. Dip one biscuit into the liqueur and submerge it for 5 secs. Allow the excess liquid to drain from the biscuit. Spread the biscuit with about a tbsp of cream. Dip a second biscuit into the liqueur for

2 secs and sandwich it with the first. Stand the two

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