200ml crème fraîche
50ml espresso, cooled
2 tbsp caster sugar
250g packet Chocolate Ripple biscuits
300ml thickened cream
1 tsp vanilla extract
Chocolate-coated pretzel sticks
Chocolate Ripple biscuits, crushed
Spread ⅔ of the crème fraîche over a serving plate.
Place the espresso, Kahlua, Cointreau and half the sugar together in a bowl and whisk until the sugar dissolves. Dunk a biscuit in the coffee mixture, spread with some of the remaining crème fraîche, then arrange on top of the crème fraîche on the serving plate, standing up, and sandwich another biscuit next to it. Repeat the process with the remaining biscuits (reserve a few for garnish) and crème fraîche to make a spiral.
In a large bowl, whip the cream together with the remaining tablespoon of sugar and the vanilla until firm. Spread it all over the biscuits to cover completely.
Place the pretzel sticks and reserved Chocolate Ripple biscuits in a snaplock bag and bash with a rolling pin to make a crumb. Arrange the berries on top of the cake then sprinkle the biscuit crumbs over the top. Place in the fridge to firm up before serving.