"I don't have a sweet tooth, never really did, so it's strange that this cake is so comforting to me," says Aaron Turner. "When we had sweet things, it was all made by Mum: biscuits, cakes, rolls – you name it, Mum baked it. If I was ever asked what I'd like at Christmas or for birthdays it was always this chocolate ripple cake. I'd pick the strawberries from the top before anyone else could, which always ended with my sister throwing a tantrum and chasing me around the house."
Begin this recipe eight hours ahead to set the cake.
- 500 ml (2 cups) thickened cream
- 1 tsp caster sugar
- 1 tsp vanilla essence
- 250 gm Arnott's Choc Ripple biscuits
- Sliced strawberries, to serve
- 1Whisk cream, sugar and vanilla in an electric mixer to firm peaks (4-5 minutes). Spread a little (about ½ cup) whipped cream on the base of a long serving platter (or tray if serving sliced) in a narrow strip (about 30cm x 5cm).
- 2Spread one side of a biscuit with 2 tsp cream, sandwich with a second, then stand upright and face-forward on cream base. Repeat with remaining biscuits (reserve 2 to garnish) to form a log. Spread remaining cream mixture evenly over biscuit log, then refrigerate, covered (see note) to soften and set (8 hours, or overnight).
- 3Crumble remaining two biscuits over by rubbing them together and serve cake, whole or sliced, with strawberries.
To cover cake, insert toothpicks along the length of the cake and cover carefully with plastic wrap with the toothpicks keeping the plastic from touching the surface.
Drink suggestion: Strong caffè corretto. Drink suggestion by Max Allen.