Choc Ripple cake

    Ingredients

    1 x 500ml thickened cream
    1 teaspoon caster sugar
    1 teaspoon vanilla essence
    1 x 250g pkt Arnott's Choc Ripple biscuits
    Fresh raspberries, to serve

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 minimum of 6 hours to set.
Top with the raspberries then slice the cake diagonally.
source:http://www.taste.com.au