18 sweet biscuits
teaspoon cocoa powder
small pot double cream
1 teaspoon icing sugar
knife and fork
Put the cream, sugar and cocoa in a basin. Whisk cream until until it is just stiff enough to stand in peaks.
the cream on the biscuits. Sandwich them together in a long roll. Use about half the cream.
3. Wrap the roll of biscuits
in foil. Put it in the fridge with the rest of the cream.
4. Next day, unwrap the roll, put it on a plate and cover it
with the rest of the cream.
5. Drag a fork over the cream to make a 'bark' on the 'log'. Decorate it with icing sugar snow
6. This cake is rich so serve small slices.