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.