Chocolate & Gingernut Ripple Cake

1. 1

   Beat Milo and cream together until stiff peaks form.

2. 2

   Spread 1 side of a biscuit with Milo mixture and sandwich together to another biscuit. Place on a tray. Spread another biscuit with mixture and sandwich to the first 2, and continue with remaining biscuits to create a log shape.

3. 3

   Optional: Dip each biscuit briefly in liqueur or milk before speading with milo mixture.

4. 4

   Using a flat knife, spread remaining milo mixture over log to cover.

5. 5

   Loosely cover with cling wrap and refrigerate overnight to allow biscuits to soften.

6. 6

   Sprinkle log with grated chocolate. To serve, slice on an angle instead of straight across so you can see the layers of biscuit and cream.

* Per serving · 4 servings · Values may vary.