Choc Ripple Christmas Wreath

1. 1

   Place the cream in a large bowl, add the vanilla and sugar. Beat with an electric mixer until the cream has firm peaks. Be careful not to take the cream too far, or you will have butter.

2. 2

   I made this straight onto a serving plate. So using a bit of the cream, spread small dollops of the cream onto the plate in a circle shape, it will be the base for your wreath and this helps the biscuits stay in place when you start assembling the wreath.

3. 3

   Now spread approximately 2 teaspoons of cream on a biscuit then sandwich with another biscuit, place the biscuits on their side on your cream ring as pictured below. Repeat this process until you have formed your circle/wreath. The very last biscuit, you will need to put cream on both sides.

4. 4

   Spread the completed wreath with just enough of the cream to just cover it. Place in the refrigerator to chill for at least 6 hours or overnight. Cover the remaining cream and place in the refrigerator, it will be used to finish off the wreath just before serving.

5. 5

   Just before serving, spread the remaining cream carefully over the wreath and top with your cherries and berries, I add mint leaves as they add a lovely colour.

6. 6

   Serve with extra cherries and berries.

7. 7

   Enjoy!

* Per serving · 4 servings · Values may vary.