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Easter Choc Ripple Cake
- Prep Time: 20 mins
- Total Time: 20 mins
- Yield: 12 1x
Ingredients
Scale
- 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
Instructions
- Use an electric
mixture to 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
stack ) - Place biscuit stack, edges side down onto
platter . - Repeat with remaining biscuits.
- Spread the remaining cream over biscuit stacks, covering completely.
- Place in fridge overnight or
minimum of 6 hours to set - Decorate with crushed flake and easter eggs.
Notes
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