Ingredients Jump to Instructions ↓

  1. 1 x 300ml ctn thickened cream

  2. 1 tsp caster sugar

  3. 1 tsp vanilla essence

  4. 1 x 250g pkt Arnott’s Choc Ripple biscuits Fresh raspberries, to serve

Instructions Jump to Ingredients ↑

  1. 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.


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