Red Velvet & White Chocolate Cookies Wreath Ripple Cake

A decadent, delicious centrepiece for your table this festive season.

Method

1. Prepare cookie mix to pack instructions except shape into 20 even balls and flatten slightly. Bake for 10 minutes and allow to cool.
2. Beat thickened cream, cream cheese and lemon zest with an electric mixer on low until smooth, thick and creamy.
3. Spread 1 side of each biscuit evenly with mix. Join cookies together, placing them on their side on a 20cm round plate to form a wreath shape (the cookies will end up slightly slanted to achieve the correct shape). Spread the completed wreath with the remaining mix to cover. Chill in the fridge for 6 hours or overnight. To serve, decorate with strawberries.

Hint

Serve wreath with any seasonal mixed berries and for a festive touch serve with mint sprigs.

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