Cream Biscuit with Ginger

Cream Biscuit with Ginger

Recipe by Cooking Rabbit

If you love ripple cake and gingerbread at Christmas time, you'll love this easy no-cook dessert.

Yield: 8 Servings

INGREDIENTS

• 600 ml carton thickened cream
• 60 g (1/3 cup) icing sugar
• 1 teaspoon vanilla extract
• 2 tablespoons finely chopped glacé ginger
• 250 g packet gingernut biscuits
• 60 ml (1/4 cup) fresh orange juice
• 60 ml (1/4 cup) ginger wine
• 2 tablespoons caramel topping

HOW TO MAKE

1. Use electric beaters to beat the cream, sugar and vanilla until firm peaks form. Use a large metal spoon to fold in half the chopped ginger.
2. Spread a little of the ginger cream down the centre of a serving plate to help the biscuits stand up. Crush one of the biscuits and set aside.
3. Combine the orange juice and ginger wine in a shallow bowl. Dip 1 of the remaining biscuits in the ginger wine mixture. Stand upright on the plate and spread 1 side with cream. Dip another biscuit in the ginger wine mixture and place alongside the first biscuit and sandwich together. Spread with cream. Continue layering with the cream mixture, wine mixture and remaining biscuits to form a log. Spread remaining cream over the log. Cover loosely with plastic wrap and place in the fridge for 6 hours to chill.
4. Drizzle the log with the caramel topping and sprinkle with the remaining chopped ginger and the reserved crushed biscuit.