In a medium bowl, whip the cream, icing sugar and vanilla essence until thick and fluffy.
450 ml thickened cream / heavy cream, 2 tbsp icing sugar / powdered sugar, 1 tsp vanilla or mint essence
Spread a 1 cm / 0.4 inch layer of whipped cream in a long log shape on a large plate or platter.
Pick up your first choc ripple biscuit and place a scoop of cream on the base, then stand it upright at the start of your cream base.
250 g choc ripple biscuits
Pick up the next biscuit, slather another large dollop of cream on the base and press it next to the first biscuit. Repeat for remaining biscuits. Keep a few biscuits aside if you’d like to crumble them as a topping. Note: You can press the biscuits tighter together each time you place a new one onto the log. It doesn’t matter if a little cream squishes out the edges, as you’ll be covering the whole thing anyway.
Using a knife or spatula, slather the rest of the cream around the biscuits to form a log.
Once finished, place straight into the fridge. Allow to set for at least few hours if you want crunchy biscuits or a minimum of 8 hours / overnight for a softer biscuit.
To serve, garnish with your favourite toppings (such as strawberry and kiwifruit slices, fresh mint, crushed peppermint crisp, shaved chocolate, crumbled biscuits and/or chocolate sprinkles) and allow to sit out and soften for a few minutes before slicing. Note: Cut on the diagonal for the best presentation.
strawberries & kiwifruit slices, fresh mint, peppermint crisp, shaved chocolate, crumbled biscuits, choc sprinkles