Ingredients

The following ingredients have 6 Servings
  • 2 cups whipping or thickened cream (full fat), cold
  • 2 tablespoons icing (powdered) sugar
  • 1 ½ teaspoons vanilla extract
  • 24 chocolate ripple biscuits (1 packet)
  • Chocolate curls and cherries to decorate

Instruction

  • Beat the cold cream in a large bowl to soft peaks - careful not to overwhip it or it will become grainy. You want to hold shape but the peaks will fall over.
  • Add the sugar and vanilla extract and beat through.
  • Spread 2-3 teaspoons of cream onto the back of one biscuit. Sandwich with a second biscuit and repeat until you have a stack of 6 biscuits.
  • Spread a little cream onto a serving platter, then place the stack of biscuits, sideways onto the cream. Repeat another 3 times so you have 4 rows of 6 biscuits.
  • Cover all over with cream, then let it chill overnight, covered, in the fridge for the biscuits to soften.
  • Decorate as desired (I used homemade chocolate curls and fresh cherries) then slice and serve.