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.
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.
Tips & Hints
Change the fruit you serve to what is available seasonally. Peaches and raspberries would be a lovely combination in summer.
