Zebra Cake

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   ["Whip cream until soft peaks form and it is spreadable without being runny, adding the vanilla extract toward the end of whipping. Don't over whip or you end up with butter.", "Ice the top of each wafer with a generous amount of whipping cream (approx. 1/4""), then stack them in several stacks until all are iced.", "Once iced, turn the stacks onto their sides and line them up in one long roll, or two shorter ones if you don't have a long enough pan or platter.", "Use the rest of the whipped cream to ice the outside and ends of the roll until you have one long roll covered with whipping cream.", "Refrigerate the roll for at least 4 hours, or overnight (this gives the wafer a chance to soften into a cake-like texture). You can make a foil tent to cover the pan or platter, trying to make sure you aren't touching the whipping

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   cream, or don't cover.", " When slicing for serving, slice the roll at a 45o angle (not too thick, approx.. 1"" or less) so that you get the chocolate

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   and white striped look, like a zebra. This is the angle that is half-way between the width and the length."]

* Per serving · 4 servings · Values may vary.