Brandy snap cake

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

Directions

1. Whip the cream, icing sugar and vanilla essence, until thick.
2. Pipe the cream into the brandy snaps. Spread a little on the centre of a serving plate to prevent the brandy snaps from slipping.
3. Top with a single layer of 6 brandy snaps alternating the wider and thinner ends to keep them as even as possible.
4. 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.
5. Chill for at least an hour before serving.

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