Chocolate Ripple Stacks
Ingredients
- 200mL Bulla Thickened Cream
- 1 Tbsp icing sugar mixture
- 1/2 cup frozen raspberries
- 12 chocolate ripple biscuits
To serve
- additional Bulla Thickened Cream
- raspberries
Cooking Directions
- Whip Bulla Thickened Cream and icing sugar until firm peaks. Fold in the raspberries.
- Place 4 biscuits onto a serving plate and spoon some cream mixture onto each biscuit. Top with another biscuit and spoon some more cream on top. Finishing with another biscuit. Cover and refrigerate for several hours.
- To serve, spoon a little more whipped Bulla Thickened Cream on top and finish with a fresh raspberry.