Australian Good Taste - December 2009 , Page 29
1 x 500ml thickened cream
1 tsp caster sugar
1 tsp vanilla essence
1 x 250g pkt Arnott's Choc Ripple biscuits
Fresh raspberries, to serve
how to do it
Use an electric beater to beat the cream, sugar and vanilla in a bowl until firm peaks form.
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.
Spread the remaining cream mixture over biscuit log to cover. Place in the fridge for minimum of 6 hours to set.
Top with the raspberries then slice the cake diagonally.