Ingredients Checklist
- 2 packets of Arnott's Choc Ripple biscuits
- 600ml thickened cream
- Fresh berries to serve
Instructions
- Place cream in a large bowl and beat with an electric mixer until firm peaks form.
- To make the Chocolate Ripple Cake, spread approximately 2 teaspoons of cream on a biscuit, then sandwich with another biscuit. Repeat this process, then place your biscuits on their side in a round 22cm base springform tin.
- Keep adding sandwiched biscuits to form a wreath shape.
- Spread the completed wreath with enough cream to cover. You will use approximately 38 biscuits and around two thirds of the cream. Let chill for six hours or overnight. Keep remaining cream to finish off the wreath before serving.
- When ready to serve, loosen springform tin and take off the side. Gently place your serving plate over the wreath and carefully turn upside down. Spread remaining cream over the wreath and top with fresh berries.
