made with love

Vanilla slice meets a big tub of neapolitan ice-cream in this show stopper! Layers of flaky puff pastry filled with chocolate, strawberry and vanilla custard will wow her.

condensed milk choc ripple log

serves 8 | prep 20 mins (+ 15 mins cooling) | cooking 35 mins

395g can sweetened condensed milk
125ml (1/2 cup) milk
1 egg
1 tsp vanilla extract
2 tbs dark cocoa powder, plus extra, to dust
1 tbs plain flour
250g pkt Arnott’s Choc Ripple biscuits
100g dark chocolate, chopped, plus 50g, extra, melted
Vanilla ice-cream, to serve (optional)

1 Preheat oven to 180°C/160°C fan forced. Grease a 10 x 20cm (base measurement) loaf pan. Line pan with baking paper, allowing the paper to overhang the 2 long sides.

2 Whisk together the condensed milk, milk, egg, vanilla, cocoa and flour in a jug until well combined. Place one-third of the biscuits in the prepared pan, layering to cover the base. Pour one-third of the condensed milk mixture over the biscuits and sprinkle with one-third of the chopped chocolate.

3 Repeat layering 2 more times with the remaining biscuits, condensed milk mixture and chocolate. Gently press down so top layer absorbs some of the condensed milk mixture. Bake for 35 minutes or until just set but still a little wobbly in the centre. Set aside for 15 minutes to cool.

4 Use the paper to carefully lift the log out of the pan and transfer to a serving board. (The log will still