Preparation Time
25 minutes
Ingredients (serves 15)
- 1 x 300ml ctn thickened cream
- 1 tsp caster sugar
- 1 tsp vanilla essence
- 1 x 250g pkt Arnott’s Choc Ripple biscuits
- Fresh raspberries, to serve
Method
Use an electric beater to beat the cream, sugar and vanilla in a bowl until firm peaks form.
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.
Spread the remaining cream mixture over biscuit log to cover. Place in the fridge for 6 hours, or overnight, to set.
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.
source:
Good Taste - December 2009, Page 29
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