Choc Ripple Cake

ingredients

• 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

Step 1

Use an electric beater to beat the cream, sugar and vanilla in a bowl until firm peaks form.

Step 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.

Step 3

Spread the remaining cream mixture over biscuit log to cover. Place in the fridge for minimum of 6 hours to set.

Step 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.