Add the cream, icing sugar and vanilla extract to a large bowl and beat with an electric whisk until soft peaks form.
Spread a layer of the cream onto a rectangular platter. This serves as the base for the biscuits. (see the photo in step 2 of the recipe post above).
Spread 2 teaspoons of cream onto the back of one biscuit. Sandwich with a second biscuit and repeat until you have a stack of 5 biscuits.
Place the biscuit stack, edges side down, onto the platter. Repeat with the remaining biscuits until you have 4 stacks in total. Place some cream in between the stacks to help stick them together. (see the photo in step 4 of the recipe post above).
Completely cover the biscuits with cream, then place in the fridge for 6-8 hours or overnight to set. Decorate the next day with fresh berries or any toppings you like! (see the photos in steps 5 & 6 of the recipe post above).
Recipe Notes
Chocolate Ripple Cake will last in the refrigerator for up to 3 days. It is not suitable for freezing.