If there's one iconic Australian dessert that is loved by families around Australia, it has to be this one; The Chocolate Ripple Cake. It's so simple to make, and never fails to delight.

While many would opt for the standard version, in my family we make the gluten free version which tastes just as good - so nobody is missing out on any goodness (thanks Arnotts for bringing out the gluten free Chocolate Ripple biscuits!).

The great thing with this recipe is that you can actually put your own spin on it. You can add flavours to your cream (vanilla) or you can even dip the biscuits in flavours too (orange juice or coffee works!).

Then for decorations, the world is your oyster. You can top with berries and chocolate like I did, or you can add your favourite chocolates. There are no rules!

Ingredients

1 packet Arnott's Gluten Free Chocolate Ripple Biscuits

600ml thickened cream

Optional

Dash of vanilla extract

Orange juice 

Kahlua or Baileys

Toppings

Arnott's Gluten Free Mint Slice, chopped

Strawberries, chopped

Blueberries

Raspberries

Method

1. Pour the cream into a large bowl, and whip until soft peaks form. If you're adding flavour to the cream, add it in now.

2. Place a dollop of cream on the serving platter, and spread. This is a base for the biscuits to stick to.

3. Place cream on one side of each biscuit, and stand them up in the cream. Continue until you've used up all the biscuits.

4. Top with remaining cream until completely covered. Leave in the fridge to set overnight. Top with decorations. I used berries, gluten free mint slice and some fresh mint. Cut into slices to serve.

 If there's one iconic Australian dessert that is loved by families around Australia, it has to be this one; The Chocolate Ripple Cake. It's so simple to make, and never fails to delight.

While many would opt for the standard version, in my family we make the gluten free version which tastes just as good - so nobody is missing out on any goodness (thanks Arnotts for bringing out the gluten free Chocolate Ripple biscuits!).

The great thing with this recipe is that you can actually put your own spin on it. You can add flavours to your cream (vanilla) or you can even dip the biscuits in flavours too (orange juice or coffee works!).

Then for decorations, the world is your oyster. You can top with berries and chocolate like I did, or you can add your favourite chocolates. There are no rules!

Ingredients

1 packet Arnott's Gluten Free Chocolate Ripple Biscuits

600ml thickened cream

Optional

Dash of vanilla extract

Orange juice 

Kahlua or Baileys

Toppings

Arnott's Gluten Free Mint Slice, chopped

Strawberries, chopped

Blueberries

Raspberries

Method

1. Pour the cream into a large bowl, and whip until soft peaks form. If you're adding flavour to the cream, add it in now.

2. Place a dollop of cream on the serving platter, and spread. This is a base for the biscuits to stick to.

3. Place cream on one side of each biscuit, and stand them up in the cream. Continue until you've used up all the biscuits.

4. Top with remaining cream until completely covered. Leave in the fridge to set overnight. Top with decorations. I used berries, gluten free mint slice and some fresh mint. Cut into slices to serve.