This Easter Dessert has been a wonderful hit over the years, it’s so very easy to make and those that eat it wouldn’t realise it only took you minutes to make!
I made a chocolate ripple cake for our guests at Christmas, it was easy to put together and so very tasty. So I thought I’d make an Easter version for an Easter gathering we were having. You will need overnight (or 6 hours) to let it sit, but it should only take you 10 minutes to assemble, then a further 10 min to decorate. A slice no more than 1.5-2cm is ample anymore and you’ll get a cream headache. There would be enough to serve 10.
Make cream mixture then spread a tablespoon over one biscuit and repeat 4 times finishing with a choc biscuit
Place biscuits stack onto a platter, that has been spread with a few tablespoons of cream. This will help the biscuits stand upright
Cover biscuit stacks with remaining cream, decorate with some yummy easter treats and then refrigerate overnight.
The biscuits become soft, cake like even, making it easy to slice through.
Easter Choc Ripple Cake
- 500ml thickened cream
- 1 tsp caster sugar
- 1 tsp vanilla essence
- 250g packet Arnott’s Choc Ripple biscuits
- Cadbury Flake and Easter eggs to decorate
- Use an electric
mixtureto beat the cream, caster sugar and vanilla essence until soft peaks have formed.
- Spread 3 tablespoons of the cream mixture over a platter to form a base for the biscuit stacks.
- Spread one biscuit with one tablespoon of cream mixture, repeat 4 times finishing with a biscuit on top (5 biscuits in
- Place biscuit stack, edges side down onto
- Repeat with remaining biscuits.
- Spread the remaining cream over biscuit stacks, covering completely.
- Place in fridge overnight or
minimumof 6 hours to set
- Decorate with crushed flake and easter eggs.
By Kat – The Organised Housewife