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Choc Raspberry Ripple Wreath

  • 10 Serves
  • 30 minutes

Please note: allow an additional 6 hours for chilling time.

Recipe supplied by Western Star.



900 ml Western Star Thickened Cream
2x 250 g packets of Chocolate ripple biscuits
3/4 cup raspberry jam
Cherries, raspberries and blueberries, to serve
*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed


  1. Pour 600 ml of Western Star Thickened Cream into the bowl of an electric mixer and whisk until stiff peaks form. Alternatively use a large bowl and whisk by hand.
  2. Spread 1 side of each biscuit with 1 teaspoon of jam followed by 2 tablespoons of whipped cream and stand upright onto a round serving plate. Sandwich with another biscuit spread with jam and cream. Repeat until you have a row of 5 biscuits.
  3. Repeat with remaining biscuits, jam and cream until there are 7 rows of biscuits arranged around the edge of the plate to form a wreath shape.

Top Tips

Change the fruit you serve with to what is available seasonally. Peaches and raspberries would be a lovely combination in summer.

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