Choc Ripple cake

Preparation Time

25 minutes

Ingredients (serves 15)

1 x 500ml thickened cream

1 tsp caster sugar

1 tsp vanilla essence

1 x 250g pkt Arnott's Choc Ripple biscuits

Fresh raspberries, to serve

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.

Notes

Swap it: Omit the raspberries. At the end of step 1, stir in finely grated dark chocolate. Top the cake with chocolate curls.