Chocolate & Gingernut Ripple Cake

Directions

1. 1
   Beat Milo and cream together until stiff peaks form.
2. 2
   Spread 1 side of a biscuit with Milo mixture and sandwich together to another biscuit. Place on a tray. Spread another biscuit with mixture and sandwich to the first 2, and continue with remaining biscuits to create a log shape.
3. 3
   Optional: Dip each biscuit briefly in liqueur or milk before speading with milo mixture.
4. 4
   Using a flat knife, spread remaining milo mixture over log to cover.
5. 5
   Loosely cover with cling wrap and refrigerate overnight to allow biscuits to soften.
6. 6
   Sprinkle log with grated chocolate. To serve, slice on an angle instead of straight across so you can see the layers of biscuit and cream.