Method
- start by cutting the vanilla pod in half lengthwise and scrape the seeds into a mixing bowl
- add the cream and sugar and whip it until firm peaks
- use either a palette knife or table spoon to spread about 3cm worth of whipped cream onto the first cookie and sandwich it to another, standing it up on a rectangular platter
- continue doing the same with the rest of the cookies until they all stand up neatly in one row
- use the rest of your whipped vanilla cream to generously coat the row of cookies on all sides forming a log shape cake (any cream you have left this stage keep aside in case you have to “freshen” it up a little before serving)
- place your cake in the fridge for approx. 24hrs for the cookies to soften
- if any cracks have formed overnight on the cream, use the left-over cream to touch up
- just before serving, grate the dark chocolate onto the cake, using either a grater or peeler and decorate with fresh raspberries
Kylie’s tip; if you’re anything like us and you like to “dash it up” a little here and there, add a dash of Cointreau or Baileys to the cream before whipping.
