This old fashioned Gingernut Log recipe is completely no-bake and takes just 15 minutes to prepare. Made using only 5 basic ingredients, plus whatever you decide to decorate with, this chilled ginger nut biscuit and whipped cream dessert is perfect for Christmas, BBQ dinners, or any special occasion!
Gingernut Log is such a timeless classic dessert with a little touch of brandy, although a non-alcoholic version can be made just as simply too!
It's known by many different names (which can sometimes be a little confusing!!) including ginger nut biscuit cake, ginger nut crunch log, ginger nut tiramisu, ginger nut cream log or ginger nut biscuit and cream cake.
Whatever you choose to call it, gingernut log is a chilled dessert made by sandwiching ginger nut biscuits and whipped cream together and chilling overnight until the biscuits soften.
Then I like to have some fun decorating it with sweet treats such as Maltesers, chopped Twix Bars and a drizzle of caramel sauce to make it super special. How simple is that?
Just like it's better known sister recipe, 'chocolate ripple cake', this is a quick and easy no-bake dessert that's perfect for entertaining during summer, Christmas or at casual dinner parties.
Why You're Going To Love This Recipe
There's a lot to love about this gingernut log!
- No-bake - this chilled dessert cake requires absolutely no cooking at all! A great option for dessert on a hot summers day.
- Make ahead - gingernut log requires overnight chilling which means that it's the perfect dessert for making ahead of time. With this recipe, I love it that there's no need to be rushing around making dessert on the day!
- Christmas dessert - this gingernut log is probably most well known as a popular Christmas dessert, particularly in Australia and New Zealand. However, it's a delicious dessert that can also be enjoyed year round with super easily available ingredients.
- Versatile - make it an alcoholic or non-alcoholic dessert depending on your preference. See my tips below for brandy substitutes.
What You Need
There are just 5 essential ingredients in my gingernut log recipe... but you might like to add some delicious decorations on top if you like (I certainly do!)
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
- Arnott's Ginger Nut Biscuits - these are a popular brand of biscuits in Australia. If Arnott's ginger nut biscuits are not available where you live, you can substitute with any plain ginger flavoured cookie.
- cream - use a cream that's suitable for whipping (thickened or whipping cream).
- caster sugar - also known as superfine sugar. This gives the whipped cream a subtle sweetness.
- vanilla extract - or vanilla essence
- brandy (or substitute) - this is used to dip the biscuits in to give them a delicious festive flavour and also to help soften the biscuits. You can replace the brandy for sherry, or for a non-alcoholic option you can substitute it with orange juice, lemonade or ginger ale.
Decorating Options:
I like to drizzle caramel sauce over the top and add chocolates (such as Maltesers and chopped Twix bars), however, you can leave the log as is, or simply sprinkle grated chocolate over the top.
Step By Step Instructions
It takes just 10 minutes to prepare this chilled refrigerator cake!
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Step 1 - Whip The Cream
Using hand-held beaters, a stand-mixer or a Thermomix, whip the cream, caster sugar and vanilla until soft peaks form.
Step 2 - Prepare The Serving Dish
Spread a long line of whipped cream down the centre of the serving dish.
TIP: This helps to hold the biscuits in place.
Step 3 - Dip the Biscuits
Quickly dip the biscuits, one at a time, into a small bowl or ramekin filled with brandy. Allow any excess liquid to drip off.
TIP: substitute the brandy with sherry, or for a non-alcoholic version use orange juice, lemonade or ginger ale.
Step 3 - Assemble The Log
Place a teaspoon of whipped cream onto the flat side of the biscuit.
Sandwich together with another brandy soaked biscuit and repeat until all of the biscuits have been used.
Step 4 - Chill & Decorate
Once you've used all of the biscuits, cover the entire outside of the cake with the remaining whipped cream.
Chill in the fridge overnight.
Decorate the cake when ready to serve (I used caramel sauce, Maltesers and chopped Twix bars).
Expert Tips & FAQ
Yes, absolutely! Simply replace the brandy with orange juice, lemonade or ginger ale.
Yes you can! Many old fashioned gingernut log recipes use either brandy or sherry interchangeably.
Not at all! You can leave it simply covered in whipped cream, maybe a little grated chocolate, and then serve as is. Alternatively you can decorate it using any of your favourite toppings to make it as extravagant as you like!
A gingernut log needs to be chilled overnight to allow the biscuits to soften and the brandy flavour to develop throughout the cake.
Gingernut log should be stored in the fridge and consumed within 2 days. It is not suitable for freezing.
Related Recipes
Gingernut Log is so simple to make... just like these delicious chocolate ripple cakes:
- Classic Chocolate Ripple Cake - the most popular combination of chocolate ripple biscuits and cream decorated with Peppermint Crisp bars and Cadbury Flake!
- Salted Caramel Chocolate Ripple Cake - if you love caramel then this is the dessert for you! An over-the-top chilled dessert that is perfect for summer entertaining.
- Double Chocolate Ripple Cake - calling all chocoholics... this double chocolate version of a chocolate ripple cake is A.M.A.Z.I.N.G!
- Baileys Chocolate Ripple Cake - add a little boozy twist to your chocolate ripple cake in this adults-only version.
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Gingernut Log
Ingredients
- 600 ml thickened cream heavy whipping cream
- 45 g (3 tbs) caster sugar optional
- 2 tsp vanilla extract optional
- 250 g Arnott's Ginger Nut biscuits or similar
- 250 ml brandy for dipping, optional
- Caramel sauce, Twix bars and Maltesers to decorate
Instructions
Conventional Method
- Place the cream, caster sugar and vanilla extract into a bowl. Beat with handheld beaters or a stand-mixer until soft peaks form.
- Spread some of the whipped cream along the base of your serving dish.
- Hold one ginger nut biscuit in your hand and quickly dip it into a small deep bowl filled with brandy (or non-alchoholic substitute). Spread a teaspoon of whipped cream onto the flat edge and place another ginger nut biscuit on top. Repeat until you have a stack of 3-4 biscuits in your hand.
- Place the stack standing upright onto the cream on the serving plate. Repeat with another 3-4 biscuits and then join that stack to the serving platter to form one long log.
- Repeat until all of the biscuits have been used.
- Use the remaining whipped cream to spread over the entire outside of the log.
- For best results, place in the fridge overnight before serving (as this will allow the biscuits to soften).
- Decorate with caramel sauce, chopped Twix bars and Maltesers.
Thermomix Method
- Insert the butterfly into the Thermomix bowl. Add the cream, caster sugar and vanilla extract and beat on Speed 3 until soft peaks form.
- Spread some of the whipped cream along the base of your serving dish.
- Hold one ginger nut biscuit in your hand and quickly dip it into a small deep bowl filled with brandy (or non-alchoholic substitute). Spread a teaspoon of whipped cream onto the flat edge and place another ginger nut biscuit on top. Repeat until you have a stack of 3-4 biscuits in your hand.
- Place the stack standing upright onto the cream on the serving plate. Repeat with another 3-4 biscuits and then join that stack to the serving platter to form one long log.
- Repeat until all of the biscuits have been used.
- Use the remaining whipped cream to spread over the entire outside of the log.
- For best results, place in the fridge overnight before serving (as this will allow the biscuits to soften).
- Decorate with caramel sauce, Twix bars and Maltesers.
Kayla Docking
Is this 325 cals a serve
Lucy
Yes - per large serve