Pour the thickened cream into a large bowl and add the icing sugar and vanilla essence. Use an electric hand mixer to whisk the cream until soft peaks form.

Place a large serving plate onto your bench and place a little of the whipped cream onto the base as this will help support your filled biscuits.

Place a little cream between two chocolate ripple biscuits and stand them on your plate in the cream. Repeat until you have completed your Chocolate Ripple log.

Use a spatula to spread a thick layer of cream all over your Chocolate Ripple Cake. Make sure it’s covered well and you can’t see any of the biscuits.

Roughly chop 6 Mint Maltesers into pieces and place on top of your cake. Place Mint Maltesers around the edges of your Chocolate Ripple Cake to decorate.

Cover your Mint Maltesers Chocolate Ripple Cake and place in the fridge for 6+ hours to allow the biscuits to soften.