Ingredients
- 500 ml whipping cream (thickened cream)
- 1 teaspoon caster sugar
- 1 teaspoon vanilla essence
- Arnott's Choc Ripple biscuits (1 x 240 g packet)
- Fresh raspberries, to serve
- Decoration is an e.g. use you own preferred decoration.
How to Make
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Step 1: Use an electric beater to beat the cream, sugar and vanilla in a bowl until firm peaks form.
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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. (You may have some biscuits left over which you could crumble for decoration.)
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Step 3: Spread the remaining cream mixture over biscuit log to cover. Place in the fridge for minimum of 8 plus hours to set.
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Step 4: Top with the raspberries/decoration.
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NOTE: When cutting the cake to serve, cut the diagonally
We hope you enjoy this recipe!
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