Chocolate & Gingernut Ripple Cake

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• 1/3 cup milo
• 1/2 cup liqueur (optional) or 1/2 cup milk (optional)
• 300 ml thickened cream
• 250 g gingernut biscuits
• dark chocolate, grated, to serve

Recipe

• 1 beat milo and cream together until stiff peaks form.
• 2 spread 1 side of a biscuit with milo mixture and sandwich together to another biscuit. place on a tray. spread another biscuit with mixture and sandwich to the first 2, and continue with remaining biscuits to create a log shape.
• 3 optional: dip each biscuit briefly in liqueur or milk before speading with milo mixture.
• 4 using a flat knife, spread remaining milo mixture over log to cover.
• 5 loosely cover with cling wrap and refrigerate overnight to allow biscuits to soften.
• 6 sprinkle log with grated chocolate. to serve, slice on an angle instead of straight across so you can see the layers of biscuit and cream.