Christmas Cooking: Chocolate Ripple Cake

Connect Health and Community communications volunteer, Leesa, shares another favourite Christmas recipe to help our preparation for the festive season.

This week she's making Chocolate Ripple Biscuits with a fruity twist. And even better, the recipe can be made with gluten-free biscuits for those with coeliac dietary requirements. Enjoy!

Ingredients:

1 x 500ml thickened cream
1 tsp caster sugar
1 tsp vanilla essences
1 x 250g pkt chocolate ripple biscuits (you can even get gluten-free chocolate ripple biscuits!)
Fresh raspberries or strawberries
½ cup of orange juice (for flavour if desired)

Method:

Put the thickened cream, sugar and vanilla essence in a bowl and use electric beater to beat the cream until firm peaks form.

Spread a little bit of cream mixture on a long serving platter.  If you are using orange juice, dip one biscuit at a time in the orange) then place one biscuit upright on its edge and spread its back with cream mixture and place another biscuit alongside and sandwich together and keep on doing that until you’ve used all the biscuits up. You should end up with a log shape.

Finally spread the rest of the cream over the biscuit log to cover it.  Place in the fridge for a minimum of 6 hours to set.

Just before serving, decorate the top of the log with fresh raspberries or strawberries. 

Slice diagonally and share with family and friends.  Enjoy!