If you are familiar with Arnott’s Choc Ripple Biscuits, you probably know ‘Choc Ripple Log Cake’. The very dry biscuits turn into moist chocolate cake when covered with whipped Cream. This dessert is the same thing, but I added Raspberry Sauce to it. It is easiest to set all ingredients in the serving glasses.
1 cup (250ml) Thickened Cream *whipped
1/2 tablespoon Caster Sugar
1 tablespoon Liqueur of your choice *optional, e.g. Cointreau, Kirsch, Grand Marnier, etc.
1/2 pack (125g) Arnott’s Choc Ripple Biscuits *broken into small pieces
Fresh OR Frozen Raspberries *optional
- Using a whisk or electric mixer, beat Cream and Caster Sugar in a bowl until soft peaks form. Add Liqueur of your choice (*optional) and beat well.
- Break Choc Ripple Biscuits into small pieces, add to the whipped Cream, and mix to combine.
- Layer some of the Cream & Biscuit mixture, some Raspberry Sauce and Raspberries (fresh OR frozen) in serving glasses. Leave in the fridge for a few hours. Before you serve, add extra Raspberry Sauce on top.