• 285ml/10fl oz double cream, whipped

  • 15g/½oz caster sugar

  • 1 orange, zest only

  • 1 packet ginger snap biscuits

  • 100ml/3½fl oz brandy

  • 100g/3½oz chocolate, grated


  • 1.

    Whip the cream and the sugar until stiff. Add the orange zest.

  • 2.

    Dip one ginger snap biscuit into the brandy. Do this quickly so that you don't allow the biscuit to get soggy.

  • 3.

    Spread a small layer of the orange cream onto the biscuit. Dip another biscuit in the brandy and put on top of the cream.

  • 4.

    Repeat, stacking the biscuits up to three high and then turn on their side.

  • 5.

    Keep dipping and covering the biscuits and adding them on until you have a long roll.

  • 6.

    Cover the entire roll with the remaining cream and sprinkle over the grated chocolate. Put in the fridge for a minimum of one hour before serving.

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