Choc Ripple Cake - cooking recipe

Ingredients

300 ml cream
1 teaspoon caster sugar
vanilla essence
250 g chocolate ripple biscuits
35 g Peppermint Crisp candy bars, crushed

Preparation

Add sugar and a drop of vanilla essence to the cream and whip until very stiff.
Join biscuits together by standing a biscuit on its side and sandwich with the next biscuit using a generous spread of cream. Continue until all the biscuits have been used and resemble a log.
Cover the log/ring thickly and entirely with the remaining cream. Place in refrigerator for at least 6 hours to set.
Before serving, decorate with crushed pepermint crisp.
When serving, cut cake at a slight angle to ensure alternate layers of chocolate biscuit and cream are in each slice.