Ginger cream biscuit log recipe. If you love ripple cake and gingerbread at Christmas time, you’ll love this easy no-cook dessert. Super easy to make with just a handful of ingredients, it’ll be the highlight of your festive feast.
6h 20m prep
600ml carton of thickened cream
60g (1/3 cup) icing sugar
1 tsp vanilla extract
2 tbsp finely chopped glacé ginger
250g packet gingernut biscuits
60ml (1/4 cup) fresh orange juice
60ml (1/4 cup) ginger wine
2 tbsp caramel topping
4 Method / Steps
Use electric beaters to beat the cream, sugar and vanilla until firm peaks form. Use a large metal spoon to fold in half the chopped ginger.
Spread a little of the ginger cream down the centre of a serving plate to help the biscuits stand up. Crush one of the biscuits and set it aside.
Combine the orange juice and ginger wine in a shallow bowl. Dip 1 of the remaining biscuits in the ginger wine mixture. Stand upright on the plate and spread 1 side with cream. Dip another biscuit in the ginger wine mixture and place alongside the first biscuit and sandwich together. Spread with cream. Continue layering with the cream mixture, wine mixture and remaining biscuits to form a log. Spread the remaining cream over the log. Cover loosely with plastic wrap and place in the fridge for 6 hours to chill.
Drizzle the log with the caramel topping and sprinkle with the remaining chopped ginger and the reserved crushed biscuit.
source – cooking365coza