This Australian Dessert is more a recipe of construction rather than cooking, as it is a matter of sticking bits together with no baking at all!
No bake is ideal for the summer climate here in Australia, it just isn’t pleasant having the oven on in the house when the weather is so hot.
This dessert is so seriously simple and deceptively delicious.
Arnotts Chocolate Ripple Biscuits (A firm, crunchy chocolate biscuit)
Whipping Cream – Here is Australia it is called Thickened Cream. If in doubt look for milk fat of 35%. Any less will not whip, any more will turn to a thick butter-like mess.
Some shaved chocolate to decorate, I used white and dark mixed.
Some seasonal fruit to contrast the sweetness.
As I said earlier, this isn’t cooking, it’s construction. Children will have so much fun getting messy making them!
- Whip the cream until thick.
- Take a biscuit and spread on a layer of whipped cream and form a sandwich with another biscuit.
I choose to make individual cakes, and as such made a stack of 4 biscuits sandwiched with the whipping cream. You can make this desert as big as you desire!
- Coat the side and top of the stack with whipping cream, be fairly generous as the biscuit is going to draw in the moisture from the cream.
- Now you can add whatever you like in the way of decoration, you could use fruit alone, or as I have done, shaved chocolate too. Let your imagination go wild and have some fun.
- Once you are happy with your Chocolate Ripple Cake, pop it in the fridge for a few hours. This gives time for the biscuits to soften through, making them nice and cake.
Cut this dessert open and delight at the stripes before devouring in a state of pure bliss!
Bon appetite tout le monde!