Classic Choc Ripple Log

In the bowl of an electric mixer, whisk cream and vanilla until firm peaks form. Reserve a third of the cream; refrigerate.

Spread a little cream in a line on a serving plate. Spread 2 tsp of cream on the flat side of a Choc Ripple biscuit and sandwich with another biscuit. Spread another 2 tsp of cream on top of the biscuit sandwich.

Place biscuit sandwich on its side over the cream on the plate. Repeat with remaining biscuits and more cream to form a log.

Spread remaining cream all over the log. Refrigerate for 8 hours or overnight to allow the biscuits to soften.

To serve, top log with fresh berries.