Ingredients

1. 600ml Bulla Thickened Cream
2. 60g (1/3 cup) icing sugar
3. 1 tsp vanilla extract
4. 2 tbsp finely chopped glacé ginger
5. 250g packet gingernut biscuits
6. 60ml (1/4 cup) fresh orange juice
7. 60ml (1/4 cup) ginger wine
8. 2 tbsp caramel topping

Description

Step 1

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.

• Step 2

  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 aside.

• Step 3

  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 remaining cream over the log. Cover loosely with plastic wrap and place in the fridge for 6 hours to chill.

• Step 4

  Drizzle the log with the caramel topping and sprinkle with the remaining chopped ginger and the reserved crushed biscuit.