We had an International Food Day at work last week, and one of the girls asked me to make Chocolate Ripple Cake, as she'd never had it before. I was suprised how many people didn't know what it was; it's such a classic Aussie dessert!
You'll need a pack of Arnott's Choc Ripple biscuits, and a 500ml bottle of cream. Whip the cream (a spoonful of icing sugar in it will just sweeten it up a little, otherwise a dash of vanilla is nice). Then spread some cream on a biscuit and sandwhich the next one on. Repeat using about 1/3 of the cream until all the biscuits are joined. I do two rows for mine.
Then cover the whole thing using the remaining cream. Lather it on nice and thick. Then put it in the fridge for at least six hours, or overnight if you can. The biscuits will go all soft and cakey. Then when you serve it, make sure to slice on a slight angle (about 45 degrees), and you'll get nice layers of biscuits and cream.
Not only was the whole thing polished off in record time, but I came second in the favourite dessert vote.