Choc Ripple Christmas Wreath
Made with biscuits and cream, the Choc Ripple Christmas Wreath is simple and delicious. For a gluten-free dessert, use Arnott’s Choc Ripple Gluten Free biscuits instead.
Serves 10, Prep 15mins + 6 hours chilling time
Ingredients
900ml thickened cream
2 x 250g Arnott’s Choc Ripple biscuits (about 38 biscuits)
Raspberries, Blackberries, Mint leaves or flake to serve (or whatever you would like to use)
Method
Step 1 – use an electric mixer to whisk 600ml cream in a large bowl until firm peaks.
Step 2 – Spread 1 side of each biscuit with 2 tsp whipped cream. Place a 20cm (base measurement) round springform pan on a work surface. Stand 1 biscuit on its edge in the base of the pan. Sandwich with another biscuit. Repeat with the remaining biscuits, arranging around the side of the pan to form a wreath shape. Spread the top and Centre of the wreath with the remaining whipped cream. Please in the fridge for 6 hours or overnight to chill.
Step3 – Use an electric mixer to whisk the remaining cream in a bowl until firm peaks form. Carefully transfer the wreath to a serving plate. Spread the top and sides with cream. Top with raspberries, mint leaves etc. and serve immediately.
