Choc Ripple cake

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.