Chocolate Ripple Cake

This would have to be the easiest dessert in the world, but anyone who eats it thinks you have gone to a lot of trouble. I have been making it since childhood and my husband has now adopted it as his own. It is best made the day before so the biscuits really soften.

Chocolate Ripple Cake
serves 6 (but I could happily eat more!)
For an adults only version dip the biscuits in liqueur of your choice before layering with cream - I like Baileys!

600ml thickened cream
1 tsp caster sugar
1 tsp vanilla essence
1 x 250g packet Arnott’s Choc Ripple Biscuits
1 x Peppermint Crisp bar, finely chopped

Place cream, sugar and vanilla in a bowl and beat using an electric beater until stiff.

Spread one biscuit with a blob of cream then sandwich with another biscuit. Top with another blob of cream then place biscuits on their side onto the serving plate, at a slant. Repeat until all biscuits have been used and form a log. Unless you have a very long plate you might need to make two logs side by side.

Spread remaining cream over log to cover entirely. Cover loosely with foil, then place in refrigerator overnight, or for a minimum of 6 hours to soften. If you are in a hurry you can quickly dip the biscuits in milk before layering with cream, but this isn't as good as the slow way!

Just before serving, sprinkle with peppermint crisp. Serve.