Serves 4 Prep 15 min Set 6-8 hrs
- 250g chocolate ripple biscuits (or any other biscuit)
- 600ml thickend cream (full fat!)
- 1 tsp vanilla extract
- 2 Tbl icing sugar
- Topping such as passionfruit pulp or berries
- Whip cream, vanilla and icing sugar with a mixer till firm peaks form and it holds its shape.
- Cover the base of a small plate with some cream.
- Stand biscuit on its edge and spread with cream, sticking next to each other to make a log. Make sure plenty of cream goes between the biscuits.
- Spread remaning cream over the log to cover. Cover in airtight container, or use toothpicks to keep gladwrap off the surface. Refrigerate for at least 6hrs.
- Top with icing sugar, passionfruit pulp or berries.
You can easily half this recipe.
Tags: Dessert