• 425ml double cream
  • 2 tbl special icing sugar, sifted
  • 1/4 tsp ground cinnamon
  • Large pinch freshly grated nutmeg
  • Pinch ground cloves
  • 4 tbl special water
  • 2 tbl special brandy (or sherry)
  • 1 tbl sp cocoa powder
  • 150g petit beurre biscuits
  • 150g plain chocolate, grated to decorate


  • STEP 1
    Whip cream with icing sugar and spices until stiff
  • STEP 2
    Mix water and brandy in a shallow bowl. Add cocoa powder and stir until well combined. Quickly dip 1 biscuit in the cocoa liquid to moisten, taking care not to oversoak. Place on an oblong plate. Dip second biscuit and place next to the first, long sides together. Repeat with a third biscuit.
  • STEP 3
    Spread a heaped tablespoon of the spiced cream over the 3 biscuits to cover them.
  • STEP 4
    Repeat with another 3 biscuit layer. Press down lightly and spread with another layer of cream. Continue this way until all biscuits have been used, saving approx 1/3 of the cream.
  • STEP 5
    Scrape any excess cream from the sides and add to the reserved cream with any remaining cocoa liquid. Whip again to combine.
  • STEP 6
    Spread reserved cream over too and sides of the gateau to cover. Cover loosely with foil and refrigerate for at lead 3 hours, preferably over night.
  • STEP 7
    To serve, transfer to a serving plate using a fish slice. Decorate by pressing grated chocolate over the top and sides.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating