Chocolate Ripple Cake - cooking recipe

Ingredients

250 g chocolate cookies (not chocolate coated though)
500 ml thickened cream, lightly sweetened and stiffly beaten
sweet sherry or raspberry jelly (optional)

Preparation

Take a cookie and dunk it quickly in sweet sherry (or smear it with jelly for children) if you wish-this helps speed up the cookies softening.
spread the smooth side of the cookie thickly with cream and repeat.
Sandwich the two you have done together and stand them on a plate.
Repeat this until all the cookies are used and you have formed a\"log\" of cookies and cream.
Cover the entire log thickly with more cream and cover loosely with cling wrap before refrigerating for about 8 hours-as I said, the sherry or jelly speeds this up (and I like the added flavour of either) Decorate with grated chocolate, or pipe extra cream around the log before serving.