Ingredients:

2 cups (500 ml) thickened cream

1 teaspoon caster sugar

1 teaspoon vanilla essence

1 x 250 g packet arnott’s choc ripple biscuits

raspberries or seasonal berries to decorate

Directions:

1. Place cream, sugar and vanilla in a bowl and beat using an electric beater until stiff.

2. Spread a little of the cream onto the base of a serving plate. Spread one biscuit with 1 1/2 teaspoons cream then sandwich with another biscuit.

3. Top with another 1 1/2 teaspoons cream then place biscuits on their side onto the serving plate. Repeat until all biscuits have been used and form a cake.

4. Spread remaining cream over cake to cover entirely. Cover loosely with foil, then place in refrigerator for a minimum of 6 hours to set. Just before serving, sprinkle cake with seasonal berries.

Bon Appetit!