Recipe for Arnott's Choc Ripple Mini Cakes. Super quick and easy, these deliciously light mini cakes are perfect for whipping up in a flash and will be loved by all.
Step 1 In a large bowl, using an electric mixer, beat cream until firm peaks form.
Step 2 Line a tray with baking paper. Place 6 biscuits on prepared tray. Top each with 1 tblsp cream and layer with another biscuit. Continue stacking biscuits, 2 more times, finishing with a biscuit (4 biscuits in each stack).
Step 3 Cover the stacks with cream and reserve some of the cream to spread on them before serving. Cover loosely and chill for 6 hrs or overnight.
Step 4 Spread remaining cream over top and sides of cakes. Top with raspberries, chocolate curls and a dust of cocoa.
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