Chocolate Ripple Cake

(This was sent to me by Kek. It's a traditional Aussie recipe, and Kek recommends dipping the cookies in Cointreau. No twisting my arm there!)

Ingredients
300ml cream
1 tsp caster sugar
Vanilla essence
1 pack Arnott’s Choc Ripple Biscuits
Crushed nuts, grated chocolate or seasonal berries to decorate

Add sugar and a drop of vanilla essence to the cream and whip until very stiff. Join biscuits together by standing a biscuit on its side and sandwich with the next biscuit using a generous spread of cream. Continue until all the biscuits have been used and resemble a log. Cover the log thickly and entirely with the remaining cream. Place in refrigerator for at least 6 hours to set. Before serving, decorate log with grated chocolate, if desired. To serve, cut cake at a slight angle to ensure alternate layers of chocolate biscuit and cream are in each slice. Serve with seasonal berries, if desired.