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If liked, the vanilla essence and icing sugar for the whipped cream can be replaced with ½ cup lemon curd or 3 tablespoons Kahlua.
Ingredients
| 1 ¾ cups | Cream (Main) |
| 3 Tbsp | Icing sugar, for the cream and extra to dust over the finished cake |
| 1 ½ tsp | Vanilla essence |
| 18 | Brandy snaps (Main) |
| 75 g | Dark chocolate, melted |
| 6 | Strawberries, hulled and halved (Main) |
| 1 small handful | Mint, to garnish |
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Directions
- Whip the cream, icing sugar and vanilla essence, until thick.
- Pipe the cream into the brandy snaps. Spread a little on the centre of a serving plate to prevent the brandy snaps from slipping.
- Top with a single layer of 6 brandy snaps alternating the wider and thinner ends to keep them as even as possible.
- Place another layer on top then a final layer. Drizzle with the cooled but still liquid chocolate. Top with the strawberries, dust with the extra icing sugar and garnish with mint.
- Chill for at least an hour before serving.
More Kiwi recipes from Jan
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