Description
This Easter Chocolate Ripple Cake is a fun, no-bake twist on the classic Aussie dessert! Made with Arnott’s Choc Ripple biscuits, fluffy whipped cream, and topped with Easter eggs, it’s a 10-minute recipe that chills into a decadent, crowd-pleasing treat. Perfect for Easter gatherings, holiday desserts, or a simple sweet indulgence.
Ingredients
-
600ml thickened cream (heavy whipping cream)
-
1 tsp caster sugar (superfine sugar)
-
1 tsp vanilla extract
-
250g Arnott’s Choc Ripple biscuits (or any chocolate cookies)
-
Easter eggs, for decorating
Instructions
Conventional Method
-
Whip the cream: In a bowl, beat cream, sugar, and vanilla until soft peaks form.
-
Prep the dish: Spread a thin layer of cream on the base of your serving platter.
-
Stack biscuits:
-
Hold one biscuit, spread cream on its flat side, and sandwich another on top. Repeat to form stacks of 3–4 biscuits.
-
Place stacks upright on the platter, joining them to form a log.
-
-
Frost & chill: Cover the entire log with remaining cream. Refrigerate overnight (or at least 6 hours) to soften biscuits.
-
Decorate: Add Easter eggs before serving.
Thermomix Method
-
Whip cream: Insert butterfly, add cream, sugar, and vanilla. Beat (Speed 3) until soft peaks form.
-
Follow steps 2–5 above.
Notes
-
Make ahead: Assemble 1 day in advance for the best texture.
-
Variations: Add cocoa powder to the cream for extra chocolate flavor, or drizzle with melted chocolate before serving.
-
Storage: Keep refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 318
- Sugar: 14g
- Sodium: 95mg
- Fat: 25g
- Saturated Fat: 16g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 85mg