Serves 12
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What’s Christmas without a little indulgence, a little pizazz? This Christmas wreath cake will be the ultimate showstopper for your dessert spread, carrying the unmistakable fragrance of coffee and cocoa. Adorn with truffles, chocolate leaves and edible flowers and it might just outshine your Christmas tree.


  • ⅔ cup (50 g) flaked almonds, toasted
  • ¾ cup (165 g) caster sugar
  • ¼ cup (60 ml) water
  • 2 tbsps instant coffee
  • ¼ cup (60 ml) boiling water
  • 1½ tbsps coffee liqueur
  • 600 ml thickened cream
  • 2½ cups (400 g) pure icing sugar, sifted
  • 500 g mascarpone
  • 50 g dark chocolate
  • 12 firm, glossy unsprayed leaves
  • Store-bought chocolates, such as truffles
  • Unsprayed edible flowers, to decorate


  • 250 g chocolate chip biscuits
  • 1 cup (100 g) maltesers
  • 50 g butter, melted
  • 1 tbsp milk

Grease a 24 cm springform pan; line base and side with baking paper.


Wrap a 9 cm round ramekin (or other straight-sided round dish) with a double layer of plastic wrap; grease plastic and place in the centre of the pan.


Line a baking tray with baking paper. Scatter the toasted almonds over the tray. Combine sugar and water in a small saucepan and stir over a low heat until the sugar has dissolved. Brush down the inside of the saucepan with a pastry brush dipped in water to dissolve all the sugar crystals. Bring to the boil, without stirring; boil, uncovered, for 8-10 mins or until a rich toffee colour. Quickly drizzle the toffee over the almonds. Tilt the tray a few times to ensure it spreads evenly. Cool the praline.


Combine the coffee and boiling water in a small jug. Stir to dissolve, then stir in liqueur.


Coarsely chop the praline into small pieces or pulse in a food processor until finely chopped.

Beat the cream and icing sugar in a large bowl with an electric mixer until soft peaks form. Fold in the mascarpone and praline, then fold in the coffee mixture until just combined. Spoon into the prepared pan and smooth the top. Transfer to the freezer for 4 hrs or until frozen.

Make biscuit base: Process the biscuits and Maltesers until coarse crumbs; add butter and milk, and process briefly to combine.


Remove frozen ice-cream wreath and press biscuit mixture over the top of the ice-cream to form a smooth surface. Return to freezer and freeze overnight.

Melt chocolate in microwave in 30 sec bursts on 50 per cent power, stirring between each burst. Paint melted chocolate onto underside of leaves, then refrigerate for 5 mins.

Paint a second layer on; refrigerated until chocolate is set. Carefully peel leaves away from chocolate.


To serve, remove the ramekin and release the side from the pan (if necessary, rub outside of cake pan with a hot damp cloth). Place inverted serving plate on top of ice-cream and turn over. Top with truffles, chocolate leaves and edible flowers.

TIP Suitable to freeze. Chocolate suitable 
to microwave.

Photo: bauersyndication.com.au

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