Empty My Fridge
This Gingerbread Christmas Log is a Must-Make!
Ingredients
- Biscuit1
- Cream cheese2
- Cream600 ml
- Sugar½ cups
- Ginger · finely diced1 tsp + ½ cups
- Cinnamon1 tsp
- Vanilla
- Dark chocolate chip½ cups
- Strawberry2 ginger cookies, mint leaves and icing sugar to decorate
Instructions
- In a stand mixer, combine the cream cheese, cream, cinnamon, ginger, vanilla and icing sugar. Whip until thick and smooth.
- Scoop out one third of the cream mixture and set it aside.
- Fold the diced crystallised ginger and dark chocolate chips into the remaining two thirds of the cream mixture.
- Spread some of the ginger-chocolate cream on the base of your serving tray to keep the log steady. Sandwich some cream between two ginger biscuits and stand them upright on the tray. Keep adding cream and biscuits until you have a log.
- Spread the reserved cream over the log until the biscuits are fully covered. Wrap in cling wrap and refrigerate overnight, or up to three days ahead.
- Before serving, decorate with strawberries, extra biscuits, mint leaves and a sprinkle of icing sugar.
Summarized from Stephcooksstuff's video. Watch it for the details.
Cook with what's in your fridge
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