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Choc Ripple cake


INGREDIENTS

  • 1 x 500ml thickened cream
  • 1 teaspoon caster sugar
  • 1 teaspoon vanilla essence
  • 1 x 250g pkt Arnott's Choc Ripple biscuits
  • Fresh raspberries, to serve
  • Select all ingredients


 METHOD

  1. Use an electric beater to beat the cream, sugar and vanilla in a bowl until firm peaks form.
  2. Spread a little of the cream mixture along a serving platter to make the base. Stand 1 biscuit upright on its edge and spread with cream mixture. Place another biscuit alongside and sandwich together. Continue layering with cream mixture and remaining biscuits to form a log.
  3. Spread the remaining cream mixture over biscuit log to cover. Place in the fridge for minimum of 6 hours to set.
  4. Top with the raspberries then slice the cake diagonally.