For a simple Christmas dessert that looks spectacular you can’t go past our choc ripple Christmas wreath topped with fresh in-season berries


  • 900ml thickened cream
  • 2 x 250g pkts Arnott’s Choc Ripple biscuits (about 38 biscuits)
  • Strawberries, to serve
  • Raspberries, to serve
  • Blueberries, to serve
  • Mint leaves, to serve


  • Step 1
    Use an electric mixer to whisk two-thirds of the cream in a large bowl until firm peaks form.

  • Step 2
    Spread 1 side of each biscuit with 2 tsp of whipped cream. Place a 20cm (base measurement) round springform pan on a work surface. Stand 1 biscuit on its edge in the base of the pan. Sandwich with another biscuit. Repeat with the remaining biscuits, arranging around the side of the pan to form a wreath shape. Spread the top and centre of the wreath with remaining whipped cream. Place in the fridge for 6 hours or overnight to chill.

  • Step 3
    Use an electric mixer to whisk the remaining cream in a bowl until firm peaks form. Carefully transfer wreath to a serving plate. Spread the top and sides with cream. Top with the strawberries, raspberries, blueberries and mint. Serve immediately.


+ 6 hours chilling time.

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