The classic Australian Chocolate Ripple Cake gets a festive twist with layers of whipped cream and crushed Peppermint Crisp on top – a simple, no-bake Christmas dessert everyone loves.
Ingredients
900 ml Western Star Thickened Cream
¼ cup (40 g) icing sugar
1 teaspoon vanilla essence
25 chocolate ripple biscuits
1 x 35 g Peppermint Crisp chocolate bar, chopped
Mint sprigs, for garnish
Method
Put the Western Star Thickened Cream, icing sugar and vanilla in a large bowl and use hand-held beaters to beat until stiff peaks form.
Spread some of the cream on a rectangular serving plate, at least 30 cm long, to form a stable base for the biscuits. Spread a little of the cream onto a biscuit and stand upright onto the serving plate. Sandwich with another biscuit and cream. Repeat until you have a row of 5 biscuits.
Repeat with remaining biscuits and cream until there are 5 rows of 5 biscuits to form a log. Carefully spread the remaining cream over the biscuits in delicate swirls.
Put in the fridge for 8 hours to set.
When ready to serve, sprinkle with the Peppermint Crisp and scatter with the mint leaves.
