serves
6
prep
15 minutes
difficulty
Easy
serves
6
people
preparation
15
minutes
difficulty
Easy
level
Stream free On Demand
Retro Desserts
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 900 ml thickened cream
- 1 tsp vanilla extract
- 1 tsp caster sugar
- 10 choc ripple biscuits
- 10 ginger nut biscuits
- 10 butter nut snap cookies
To serve
- caramel topping
- chocolate topping
Chilling/freezing time: 6 hours
Instructions
- Whip the cream, vanilla extract and sugar until firm peaks form. Transfer the cream to a large piping bag fitted with a wide plain nozzle, this will make the assembly process a lot easier.
- Pipe a generous amount of cream onto the base of a long serving plate. Pipe a generous dollop of cream onto a choc ripple biscuit and sandwich with a gingernut biscuit. Pipe on more cream and sandwich with a butternut snap. Repeat to create a stack of 5 biscuits, then place onto the serving plate with the stack standing up, not flat. Repeat the whole process again, alternating the biscuit flavours to create each stack. You will have six stacks of biscuits. Stand them so that the edges of the biscuits are touching, not the flats. Cover the whole log in cream. Refrigerate for 6 hours.
- To serve, drizzle the log with chocolate and caramel topping, and pipe the remaining cream around the edges.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Retro Desserts
