Rum Log / Chocolate Ripple Cake

Thank you Keith from NSW for this tasty dessert:

Ingredients

1 Packet Chocolate Ripple Biscuits
2 Tablespoons Castor Sugar
1 x 300ml Bottle Cream
¼ Cup Dark Rum (Mixed With 2 Tablespoons Water)
Chopped Nuts or Cadbury Flake To Decorate

Method

1. Beat cream and castor sugar until stiff.
2. Spread 12mm thick layer of beaten cream onto an oblong shapped platter (a platter of about 250mm will provide 4-6 servings).
3. Drop about 2 teaspoons of rum mixture on each biscuit, one biscuit at a time.
4. Coat one side of a biscuit with cream mixture and stand it upright on the platter.
5. Do this to each biscuit adding it upright and adjacent to the previous biscuit (work quickly).
6. When log is the required length coat the whole outside of it with the remaining cream mixture.
7. Sprinkle the outside with the chopped nuts or the crushed Cadbury Flake.
8. Refrigerate for 24 hours

To serve cut diagonally for each serving.