Cookies and Cream Log Cake
Serves 6–8Prep 20 minCook No-cook (refrigerate to set)By Michelle Hanlon
Simple, cheap and easy — and best of all you can make it any way you want to. A classic Aussie no-bake dessert.
Ingredients
- 1 pkt Choc Ripple biscuits
- 1 x 600ml whipping cream
- 1 tbsp icing sugar
- 1 tsp vanilla essence
Method
- 1Whip the cream in an electric mixer with the icing sugar and vanilla essence until thick and stable — if you lift the head of the mixer, the cream should stay in the whisk and only release with a gentle tap.
- 2Take a biscuit, place a blob of cream on one side, then top with another biscuit. Continue to blob cream on each biscuit and stand them together to form a log, until all the biscuits are used and it resembles a full packet with cream in the centre.
- 3Using a soft spatula, coat the outside of the log with a thin layer of cream until it is fully covered.
- 4With a clean spatula, add the remaining cream and use it to form patterns and texture over the surface.
- 5Garnish with extra biscuits, chocolate flakes or fresh fruit.
- 6Refrigerate for at least 6 hours (ideally overnight) so the biscuits soften into cake.