Choc Ripple Christmas wreath
Made with biscuits and cream, this Choc Ripple Christmas wreath is simple and delicious. For a gluten-free dessert, use Arnott’s Choc Ripple Gluten Free biscuits instead.
Note: + 6 hours chilling time
- 900ml thickened cream
- 2 x 250g pkts Arnott’s Choc Ripple biscuits (about 38 biscuits)
- Raspberries, to serve
- Blackberries, to serve
- Mint leaves, to serve
Use an electric mixer to whisk 600ml cream in a large bowl until firm peaks form.
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. Place in the fridge for 6 hours or overnight to chill.
Use an electric mixer to whisk 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 the raspberries, blackberries and mint. Serve immediately.