Choc Ripple Cake

1. 1

   Add sugar and a drop of vanilla essence to the cream and whip until very stiff.

2. 2

   Join biscuits together by standing a biscuit on its side and sandwich with the next biscuit using a generous spread of cream. Continue until all the biscuits have been used and resemble a log.

3. 3

   Cover the log/ring thickly and entirely with the remaining cream. Place in refrigerator for at least 6 hours to set.

4. 4

   Before serving, decorate with crushed pepermint crisp.

5. 5

   When serving, cut cake at a slight angle to ensure alternate layers of chocolate biscuit and cream are in each slice.

No additional tips available.