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20 minutes
360 minutes
380 minutes
- 500ml (2 cups) thickened cream
- 5.00 gm caster sugar
- 4.40 gm vanilla essence
- 250g packet Choc Ripple Biscuits
- With an electric mixer, whip cream, sugar, and vanilla until stiff peaks form.
- Spread one-third of the cream mixture on a platter to create the base. Stand biscuits upright on their edges, spread with cream, sandwich together, and continue layering biscuits and cream to make a row.
- Layer the cake with biscuits and generously spread one-third of the cream. Smooth the remaining cream over the top of the cake to ensure it is fully covered. Refrigerate for 6 hours to allow the cake to set perfectly.
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