1 x 500ml thickened cream
one tsp caster sugar
one tsp vanilla essence
one x 250g pkt Arnott's Choc Ripple biscuits
Fresh raspberries, to serve
Preparation:
1. Use an electric beater to beat the cream, sugar & vanilla in a bowl until firm peaks form.
2. Spread a tiny of the cream mixture along a serving platter to make the base. Stand one biscuit upright on its edge & spread with cream mixture. Place another biscuit alongside & sandwich together. Continue layering with cream mixture & remaining biscuits to form a log.
3. Spread the remaining cream mixture over biscuit log to cover. Place in the fridge for maximum of 6 hours to set.
4. Top with the raspberries then slice the cake diagonally.
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