250 g packet ginger nut biscuits
600 ml cream
Caramel sauce
Whip cream in a bowl until thick.
Spread cream mixture on both sides of ginger nut biscuits and stand on ends and sandwich them together to form a log.
Cover ginger nuts with rest of whipped cream to create a log effect.
Cover with cling wrap and refrigerate for at least two hours to allow the biscuits to soften under the cream.
Drizzle with caramel sauce.
