1-2packets ginger nut biscuits,gluten free if desired
Spun sugar decoration
½cupwhite granulated sugar
In a large mixing bowl, add thickened cream, sugar and vanilla. Using an electric hand beater and whip on medium-high until firm peaks form.
On a long/rectangle plate or serving platter, dollop and spread a little of the whipped cream don’t the middle, lengthways, to create a base.
Pick up 1 biscuit and spread approx. 1 heaped tablespoon of cream onto one side. Stand biscuit upright on it’s edge onto one end of the cream base. NOTE: refer to the images to see how to place the biscuits along the cream.
Pick up another biscuit and sandwich it against the first biscuit, so the cream is sandwiched in the middle of the 2 biscuits.
Pick up a third biscuit, spread 1 heaped tablespoon of cream onto one side and sandwich it against the second biscuit.
Repeat the above method, to create a log shape with 5 biscuits in each row, until desired log length.
Take remaining cream, dollop and spread over the entire cake, to enclose the biscuits in cream. NOTE: if at this point you have ran out of cream, simply whip up some more (enough to cover the remaining cake).
Once cake is all covered, you can loosely cover it with plastic wrap or leave it uncovered and place it in the refrigerator to set overnight. NOTE: cake must be refrigerated overnight as this time will allow the cream to soak into the biscuits and create a cake-like texture. You can remove it the next day or before serving and dollop more whipped cover the parts where the biscuits have soaked through to the surface.Serve log topped with fresh fruit and/or chocolate. Or decorate with spun sugar, recipe below.
Spun sugar decoration
This spun sugar is optional or you can decorate with fresh fruit and/or chocolate.
NOTE: make spun sugar just before serving as it will begin to melt.
Place a large cutting board along the edge of a countertop. Place 2 wooden spoons at each each, under the board, so the handles of the spoons are off the edge of the bench.
Cut a large piece of parchment paper or use newspaper and place on the floor next to the edge of the cutting board.
Prepare and fill a small bowl with warm water and get a pastry brush ready, set these aside.
In a small pot over low heat, combine sugar and water. Heat through until sugar has completely dissolved, swishing around the pot to help mix it through.
Once sugar has completely dissolved, increase heat to high and bring to a boil. Take the pastry brush and water and gently brush down the sides of the saucepan to dissolve any sugar crystals around the sides of the pot, whilst the mixture is boiling.
Boil mixture for 3-5 minutes or until you begin to notice it turn golden in colour. Once it has turned a light golden, remove from heat and continue to move the pot around to disperse the heat, not using any mixing utensils to do so. The residual heat in the pan will continue to cook the toffee once removed from the heat.
Let toffee stand until slightly cooled, about 2-3 minutes, moving it around in the pan whilst waiting.
Take a fork and dip it into the toffee, lift it up and it should drip back down in strands, if not, let it cool slightly.
Once you have strands, dip your fork back into the toffee and quickly create long strands of toffee by waving the fork over the wooden handles you created before. Letting the toffee sit over the handles.
Once you have created enough strands, pick the spun sugar up and gently but quickly mould it into a long rectangle shape, big enough to sit on top of your ripple log.
Place spun sugar on top of the log.
Serve and enjoy! Alternatively, top ripple log with fresh fruit and/or chocolate.
Store in an airtight container, refrigerated, for 3-4 days.