Choc Ripple Cake

Directions

1. 1
   Add sugar and a drop of vanilla essence to the cream and whip until very stiff.
2. 2
   Join biscuits together by standing a biscuit on its side and sandwich with the next biscuit using a generous spread of cream. Continue until all the biscuits have been used and resemble a log.
3. 3
   Cover the log/ring thickly and entirely with the remaining cream. Place in refrigerator for at least 6 hours to set.
4. 4
   Before serving, decorate with crushed pepermint crisp.
5. 5
   When serving, cut cake at a slight angle to ensure alternate layers of chocolate biscuit and cream are in each slice.