Choc Ripple Wreath

Method

1. Place cream in a large bowl and beat with an electric mixer until cream has firm peaks.
2. Spread approximately 2 teaspoons of cream on a biscuit, then sandwich with another biscuit. Repeat this process, then place your biscuits on their side in a round 20cm base springform tin. Keep adding sandwiched biscuits to form a circle/wreath. Spread the completed wreath with enough cream to cover.
3. You will use approximately 30 biscuits and around 2/3 of the cream. Let chill for 6 hours or overnight. Keep remaining cream to finish off wreath
   before serving.
4. When ready to serve, loosen springform tin and take off side. Gently place your serving plate over wreath and carefully turn upside down. Spread remaining cream over the wreath and top with your berries.