Choc ripple cake
Ingredients • 500ml (2 cups) thickened cream • 1 tsp caster sugar • 1 tsp vanilla essence • 2…
Ingredients
• 500ml (2 cups) thickened cream
• 1 tsp caster sugar
• 1 tsp vanilla essence
• 250g pkt Arnott’s Choc Ripple biscuits
• Grated chocolate, to decorate
Method
1. Place cream, sugar and vanilla in a bowl and beat using an electric beater until stiff.
2. Spread a little cream onto the base of a serving plate. Spread one biscuit with 1 1/2 teaspoons of cream then sandwich with another biscuit. Top with another 1 1/2 teaspoons of cream then place biscuits on their side onto the serving plate. Repeat until all biscuits have been used and form a log.
3. Spread remaining cream over log to cover entirely. Cover loosely with foil. Place in the fridge for 6 hours to set.
4. Just before serving, sprinkle with grated chocolate.
