Chocolate Ripple Biscuit

Chocolate Ripple Biscuit
250g

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Fresh Cream

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600ml

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Caster Sugar

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1 teaspoon

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Vanilla Extract

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1 teaspoon

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Cocoa Powder

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20g

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Cocoa Powder

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Appropriate amount

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Fresh Raspberries

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Appropriate amount

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Mint Leaves

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Appropriate amount

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1. In a large, clean, dry and grease-free bowl, pour in the fresh cream, sugar and vanilla extract. Use an electric mixer to beat at high speed continuously until the cream becomes firm.
2. Add cocoa powder and stir until well combined.

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3. Prepare a long container for the cake. Apply a thin strip of whipped cream in the center of the container as a base to hold the cookies upright. Take one cookie, brush a thin layer of chocolate cream on one side, then sandwich it with another cookie. Place the paired cookies upright into the prepared cream strip. Repeat this process until all cookies are used, forming a stick-shaped cookie log.

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4. Spread the remaining cream around the entire cookie log. Insert toothpicks, wrap with plastic wrap, and refrigerate for at least 6 hours. Before serving, dust with cocoa powder and garnish with fresh raspberries and mint leaves.

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