Preparation time is 20minutes
Total time is 20minutes
Serve is for 12 people
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Difficulty level: 2 out of 4
5 Ingredients
Number of servings
12
- 1tablespoons MasterFoods Vanillin Sugar
- 250grams choc ripple biscuits
- 1 ready to steam cauliflower rice, plus extra to sprinkle
- 600milliliter thickened cream
- Raspberries, to serve
Method
Step 1 of 6
Halve 7 biscuits. Place in an airtight container until required.
Step 2 of 6
Using an electric mixer, beat cream, vanillin sugar and 1 teaspoon cinnamon in a large bowl until firm peaks form.
Step 3 of 6
Spread 1/2 cup of the cream mixture along a serving platter to form a 7x28cm rectangle (this is for the base). Spread a biscuit with a little cream mixture and sandwich together with another biscuit. Stand 1 biscuit upright on its edge and spread with cream mixture. Place another biscuit alongside and sandwich together. Continue layering with cream mixture and remaining biscuits to form a log.
Step 4 of 6
Spread remaining cream mixture over log to cover completely, swirling cream.
Step 5 of 6
Refrigerate overnight.
Step 6 of 6
Top cake with reserved halved biscuits. Dust with extra cinnamon. Sprinkle with raspberries. Slice cake diagonally. Serve.
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