Chocolate Ripple Cake:
Ingredients:
1 packet chocolate ripple biscuits (or any other plain chocolate biscuit)
1 cup of milk
4 tablespoons sweet sherry
Raspberry jam
600mls thickened cream
2 teaspoons icing sugar
1 teaspoon vanilla essence
1 or 2 flakes, for decoration
Method:
Mix the milk and sherry together.
Brush the biscuits, on one side with the milk and sherry mixture.
Gently spread a little raspberry jam over each biscuit.
Mix cream, icing sugar and vanilla essence together and whip until thick.
Place some cream on top of the jam, on each biscuit.
Sandwich the biscuits together to form a log, making sure you place the cream side of one biscuit to the plain side of the other biscuit.
Cover the whole of the log with the remaining cream and sprinkle with crumbled flake on top.
