Choc Raspberry Ripple Wreath Cake

Prep: 30 min + 6hrs chilling

Serves: dinner party (8-10)

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Australian

Recipe by: Western Star

Choc-ripple Christmas wreath dessert with a good dollop of raspberry jam sandwiches between chocolate ripple biscuits. It's Australia's favourite Christmas dessert that's easy to make ahead of time too.

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Choc Raspberry Ripple Wreath Cake

Ingredients:

900 ml Western Star Thickened Cream

2 x 250 g packets of Chocolate ripple biscuits

¾ cup raspberry jam

Cherries, raspberries and blueberries, to serve

Method:

Pour 600 ml of Western Star Thickened Cream into the bowl of an electric mixer and whisk until stiff peaks form. Alternatively use a large bowl and whisk by hand.
Spread 1 side of each biscuit with 1 teaspoon of jam followed by 2 tablespoons of whipped cream and stand upright onto a round serving plate. Sandwich with another biscuit spread with jam and cream. Repeat until you have a row of 5 biscuits.
Repeat with remaining biscuits, jam and cream until there are 7 rows of biscuits arranged around the edge of the plate to form a wreath shape.

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