I always like to try a new recipe for dessert on Christmas Day. Gave this one a test run last night, not only was it dead easy it tasted fabulous as well.
This recipe uses Chocolate Ripple biscuits made by an Australian Company - Arnotts.
I don't know if you can get them where you are, but you may be able to find a similar substitute.
Ingredients:
300ml cream
1 tsp caster sugar
1 tsp vanilla extract or essence
1 x 250g packet Arnott’s Choc Ripple Biscuits
grated chocolate, cocoa powder (I just crumble a flake chocolate bar)
raspberries or seasonal berries to decorate
Directions:
# In a bowl add cream, sugar and a drop of vanilla essence and whip until stiff.
# Join biscuits together by standing a biscuit on its side and sandwich with the next biscuit using a generous spread of cream. Continue until all the biscuits have been used and resembles a log.
# Cover the log thickly, and entirely, with the remaining cream. Place in refrigerator for at least 6 hours, or overnight to set.
# Before serving, decorate log with grated chocolate, if desired. To serve, cut cake at a slight angle to ensure alternate layers of chocolate biscuit and cream are in each slice. Garnish with grated chocolate, or sprinkle with cocoa powder, and serve with raspberries, if desired.
To add some tempting twists to the cake:
# Brush the biscuits with your favourite liqueur, or strong coffee, before sandwiching together.
# Stir in finely grated dark chocolate into the whipped cream before sandwiching together.
# Decorate the cake with chocolate curls.
# Replace vanilla with 1 tsp of espresso or strong coffee. Replace rasperries with sliced banana.
# Replace vanilla with your favourite liqueur such as hazelnut or citrus liqueur.
