Thermomix Chocolate Ripple Cake 2Ingredients:600 ml thickened cream1 teaspoon caster sugar1 teaspoon vanilla extract250 g Arnott's Choc Ripple biscuitsGrated dark chocolate and fresh cherries for decorationInstructions:Fix the butterfly into the Thermomix bowl. Add the cream, caster sugar, and vanilla extract, and beat on Speed 3 until soft peaks form. Note: this can take anywhere from 30 seconds to a few minutes depending on the freshness of the cream.Spread a small amount of whipped cream onto your serving plate (to hold the choc ripple cake in place).Take 1 chocolate ripple biscuit and spread 1 teaspoon of whipped cream over the flat side. Sandwich together with another biscuit. Repeat until you have a stack of approximately 5-6 biscuits.Place the stack onto the serving plate. Repeat with the remaining biscuits.Spread the remaining whipped cream over the entire outside of the biscuits (covering them completely).Decorate with fresh cherries and grated dark chocolate.Refrigerate overnight to allow the biscuits to soften.Cut into slices and serve.Notes & Tips:Use Arnott's choc ripple biscuits for the best results.Use thickened or whipping cream (not cooking cream or light cream as they wont whip).The time it takes for the cream to whip depends on the freshness of the cream (cream nearing its use-by date will whip quicker).Decorate your Thermomix Chocolate Ripple Cake with fresh cherries and grated chocolate... or substitute with any of your favorite ingredients (such as...