Caramel Chocolate Ripple Cake with Chocolate Meringues

    9 hours 45 minutes

    A bit of work involved, but well worth it.


    Victoria, Australia
    5 people made this

    Serves: 6 

    • 900ml thickened cream
    • 3 tablespoons sugar
    • 1 1/2 teaspoons vanilla essence
    • 2 packets chocolate ripple biscuits
    • 1 can caramel top and fill
    • Meringues
    • 3 egg whites
    • pinch salt
    • 3/4 teaspoon cornflour
    • 3/4 cup caster sugar
    • 1 tablespoon cocoa, sifted
    • To decorate
    • caramel and chocolate topping

    Preparation:45min  ›  Cook:1hour  ›  Extra time:8hours chilling  ›  Ready in:9hours45min 

    1. Whip the cream with the sugar and vanilla until stiff. Lightly spread a longish, wide tray with the cream.
    2. Spread each biscuit with a teaspoon of caramel top and fill, then a slightly heaped teaspoonful of whipped cream.
    3. Sandwich biscuits together across the tray (as pictured). Cover biscuits completely with cream. Cover with a piece of baking paper then some cling wrap. Refrigerate overnight or for at least 8 hours.
    4. Meringue: preheat oven to 140 degrees C. Line trays with baking paper.
    5. Using an electric mixer, beat egg whites and salt until frothy. Mix cornflour and sugar together. Add a tablespoonful at a time to the egg whites, beating well after each addition.
    6. When the egg whites are stiff and hold good peaks, fold in cocoa. Pipe or spoon teaspoonfuls onto baking trays.
    7. Cook for one hour, then turn off oven. Leave to cool in oven with door ajar for another hour. When cool, store in airtight container.
    8. To decorate cake, remove the clingwrap and baking paper from cake. Drizzle cake with caramel topping and chocolate topping. Cover with meringues.
    9. Slice across the width of the cake so you get the layered effect.

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