Cherry Ripe Cake Recipe

5 from 2 votes

This no bake cake is packed with delicious cherry ripe flavours.

Prep Time20

Resting time6

Total Time6 20

Course: Dessert

Cuisine: Australian

Servings: people

Calories: 321kcal

1 packet Arnott's Chocolate Ripple biscuits (or 250 grams of another packaged chocolate biscuit)
600 ml thickened cream
4 cherry ripe bars
1 tablespoon cocoa (for dusting)
2-3 drops red or pink food colouring

Cut out a heart shape in baking paper to use as a guide. See above for dimensions.
Whip cream until peaks form, adding a few drops of red or pink food colouring half way through the process.
Chop cherry ripe bars and add about ⅔ of the chopped bars to the cream, stirring to combine.
Smear some cream along serving plate. Dollop cream on biscuits (generously) and sandwich the biscuits together with the cream so that they stand on their edge. Use the heart-shaped baking paper to create a heart shape with the biscuits. (See above for how-to video.)
Cover the heart with remaining cream, using a spatula or knife to smooth the sides and edges.
Add the remaining chopped cherry ripe bars to the top of the cake in a heart shape. Use a heart-shaped cutter if you have one to create this shape.
Use a small sieve or sifter to dust around the edges of the cake with cocoa powder.
Cover with kitchen wrap and let stand overnight in the fridge (or at least for 6 hours).

TIPS:

See the video above for visual instructions.

Although simple, note that this is a fridge cake and requires at least 56 hours in the fridge before serving.

Storing: Your cake will keep in the fridge for up to 2 additional days (after leaving it in fridge overnight to become "cake").

Freezing: Not suitable for freezing.

Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.