Zebra Cake

This is officially the winner of "Easiest Recipe on Gin And Soda". With only 2 ingredients it takes moments to assemble and tastes wonderful. Add a few berries or a dusting of cocoa powder and no one will know you made the whole thing without putting down your wine glass.

• 500 ml whipping cream*
• 1 pkg Mr Christie chocolate wafers

Whip the cream in a cold bowl until soft peaks form. Add 2 tsps of sugar and whip until peaks are semi stiff

* If you really want to make things easy or you don't have time to whip cream or perhaps you don't have access to beaters just use Cool Whip. I think real whipping cream tastes better but not everyone agrees.

Using only unbroken wafers spread whip cream on a wafer then stack another on top. Make a few piles 6-8 wafers high. Try to keep the amount of cream between the layers even and thick enough to distinguish a full layer between each cookie. Once you have used up all of the full wafers glue the stacks end to end using more cream. Roll the entire tube in cling wrap and refridgerate for 2 hours. Sabe the remaining whip cream to ice the tube later!

Just before serving remove the tube from the fridge, remove the cling wrap and place on your serving plate. Using the remainder of the whipping cream ice the entire outside of the tube. If you want to get fancy you can crush up a few of the broken cookies to a fine powder and sprinkle over the top.

When serving cut on a diagonal. This is important to reveal the "zebra" stripes. If you do not do this you will just have boring cookies and cream and lose out on the presentation!

Recipes

Other

Contact - Copyright 2005 - Gin & Soda