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Espresso Martini Ripple Cakes
Ingredients
- 1 tablespoon boiling water
- 2 tablespoons instant coffee granules
- 180ml (3/4 cup) coffee-flavoured liqueur
- 600ml thickened cream
- 150g (1 cup) icing sugar mixture
- 1/2 teaspoon ground cinnamon
- 24 Arnott’s Choc Ripple biscuits
- Chocolate-coated coffee beans, to serve
- Dark chocolate curls, to serve (see note)
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