Very very simple recipe!
I did these last Christmas and thought I’d post again, since they were SO good! Another ‘viral’ posting on Facebook!
SO easy, and much easier to serve! Stack a few of the biscuits and smother them in cream, dress them up a little and there you have it!! How good do these look!
- 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
- Step 1
Use an electric beater to beat the cream, sugar and vanilla in a bowl until firm peaks form.
- Step 2
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.
- Step 3
Spread the remaining cream mixture over biscuit log to cover. Place in the fridge for minimum of 6 hours to set.
- Step 4
Top with the raspberries then slice the cake diagonally.
ALWAYS popular – people ALWAYS come back for more!