For dessert last night, we had this…
Choc Ripple Cake.
This is such a great dessert because it is quick, easy & you can make it in the morning or even the night before.
It is a cheats dessert. There is no baking, no hard work, nothing that is beyond basic skills yet you end up with a dessert that is fit for a queen or in my case…..a princess. I have been known to think of myself as a bit of a princess. {giggle}
If you can whip cream {well, my food processor whipped mine}, you can make this.
You need…
1 x 250g packet of Choc Ripple Biscuits {I use the Arnott’s brand}
500ml of thickened cream
1 teaspoon of vanilla
2 tablespoons of icing sugar
{the original recipe calls for 1 teaspoon of caster sugar but I prefer icing sugar}
good quality cocoa to dust {I use Cadbury cocoa}
Whip the cream, vanilla & icing sugar until it is thick.
Place a little of the cream on the serving dish.
Spread 1 biscuit with about 1 tablespoon of cream then sandwich with another biscuit. Stand them on their side on the serving tray. Repeat with the rest of the biscuits.
Spread the remaining cream over the whole log.
Wrap the tray loosely with alfoil & chill in the fridge for a minimum of 6 hours. This makes the biscuits soften & they take on a cake texture.
When you are ready to serve, dust with cocoa.
Cut the log into wedges on the diagonal so that you can see stripes.
This will most certainly be on the dessert table at our house this Christmas!
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