Choc Ripple Tim Tam Cake

I created this awesome, rich, Tim Tam cake, Choc Ripple style, for Gunnar's birthday on the weekend.  Here's how it goes:

300ml cream (add an extra 100ml if you want to cover the edges as well and completely incase the cake)
1 teaspoon vanilla essence
1 teaspoon icing suger/caster sugar
1 x 250g packet Choc Ripple biscuits
1 pkt Tim Tams, original or dark chocolate, + 1 Tim Tam more

Fresh strawberries, to serve.

Beat cream, sugar and vanilla essence together until firm peaks form.

Spread a little cream on some baking paper or cake plate as the base, making a circle shape.  Place seven choc ripple biscuits on the base, close together.  Crumble one Choc Ripple biscuit on the side and use crumbs to fill in the gaps between each biscuit.

Spread a thin layer of cream on top of the Choc Ripple biscuits.

Crumble your Tim Tams, the size is up to you.  The larger the chunks, the more crunchy the cake will be (and harder to cut neatly).  Fill in the gaps with smaller pieces.

Spread over another layer of cream, and repeat the Choc Ripple and Tim Tam layers again, with cream in between.

Finish with a layer of cream. 

Refrigerate for 6 hours, or overnight.

Before serving, wash and hull strawberries (remove tops).  Halve them and place on top in whatever pattern you like. 

Enjoy!

If you don't have access to Choc Ripple biscuits, you can use any plain baked chocolate biscuits.  The idea is that the Choc Ripple biscuits and the biscuit part of theTim Tams absorb moisture from the cream, making them soft like cake.