This is a variation on the good old Chocolate Ripple Cake. Ingredients Adjust the quantities depending on how much you want to make. I'm basing on two ramekins. You could always prepare in the same log fashion as a classic ripple cake. 250ml Thickened Cream 2 tsp Caster Sugar 1 tsp Vanilla Essence 8-10 Ginger Biscuits (I used the thin ginger biscuits from Ikea) Method Add your cream, sugar and vanilla to a bowl and beat until nicely whipped with firm peaks. Lick the sweet cream off the beaters when done. Add a layer of cream to the bottom of your ramekins. Add a ginger biscuit then top with more whipped cream. Repeat layering biscuits and cream until you fill the ramekin finishing off with cream on top. Cover in cling wrap and refrigerate for a few hours. Then enjoy. Well, I hope enjoy as I've just made this for the first time and will give it the taste test tonight. Hopefully, as with chocolate ripple cake, the biscuits will soften and the cream set.