Christmas Chocolate Ripple Log

While leafing through some of my Mum’s recipes recently, I came across this old favourite, the recipe, on a scrap of paper, torn from a magazine. I remember it fondly from many a birthday party, when I was a child. Imagine my surprise when I went looking for the Chocolate Ripple biscuits at the supermarket, and find Arnott’s have copies of the original recipe right there in the Biscuit Aisle.

I decided to give this classic Australian dessert a new look for Christmas, and I have to say I am quite pleased with it. I’ve added mascapone to the vanilla cream, and briefly dipped the biscuits in coffee and masala. I remember Mum used sherry, especially when it was made for the adults. Instead of covering the log with the vanilla cream, I have added some chocolate ganache to the cream, so that it looks a bit like a Bouche de Noel.

This quick and easy ‘cake’ can have many variations. Spread a little raspberry jam on the biscuits as you stack them together with cream and then top with raspberries and shaved chocolate. The toppings can vary with crushed Chocolate Ripple biscuits sprinkled on top, or crumble a Flake or Peppermint Crisp bar, or even drizzle extra chocolate ganache.

Ingredients

• 1 packet Arnott’s Chocolate Ripple biscuits
• 300ml thick cream
• 250g mascapone
• 1 tsp vanilla essence
• 1tbs caster sugar
• 30ml strong black coffee
• 30ml Masala or Sherry
• Topping of your choice

Chocolate Ganache

• 150g dark chocolate, chopped
• 40g butter
• 100ml cream

Method

1. Start with the chocolate ganache, as you need it to be cool enough to add to the whipped cream without melting it.
2. Place all the ingredients in a microwave bowl and microwave on LOW for about 5 minutes.
3. Remove and stir to completely melt the chocolate pieces. Set aside to cool.

To assemble the ‘cake’

4. Whisk the cream with the vanilla and sugar until stiff peaks form. Add the mascapone and whisk to combine. Mix together the coffee and Masala.
5. Spread a little of the cream along the centre of a long serving plate.
6. Dip one side of each biscuit briefly in the coffee mix, and spread with a good layer of cream. Repeat the process until you have a log that fits your plate. (I didn’t use the whole packet of biscuits).
7. Add the chocolate ganache to the remaining cream, and carefully cover the whole log with it.
8. Use a damp paper towel, wrapped around a knife to tidy the edges of the cake.
9. Cover (I used an up-turned plastic container) and refrigerate for at least 6 hours, preferably overnight.
10. Decorate with your choice of topping and slice on the diagonal.