A delicious Easter Dessert you can make the day before. Best if all it requires no baking and it looks fabulous ♡ Recipe: 875ml whipping cream (total needed for wreath and ganache) 1-2 x 250g packets of choc ripple biscuits 3 tblspns powdered sugar 3 teaspoons vanilla Optional for the pink layer: 1 teaspoon flavouring A few drops of colouring Ganache: 1/2 cup dark choc melts 1/2 cup cream (included in total qty above) Decorations: 1 x flake bar Easter eggs of choice I used a 20cm springform pan. Add 500ml of cream to a glass or stainless steel bowl, add 2 tablespoons powdered sugar and 2 teaspoons vanilla. Whip until soft peaks form. Sandwich choc ripple biscuits and cream alternately around the edge of the pan until a circle is formed. Spread the middle and top with remaining cream and pop in the fridge overnight. Next day: whip 1 cup (250ml) of cream with 1 tablespoon powdered sugar and 1 teaspoon vanilla. If you are adding flavour or colour add this now, be careful not to over whip. You can always mix these through by hand. Turn wreath out of pan onto serving plate and spread cream to cover. Pop in fridge while you make the ganache. Place your choc melts into a small glass bowl, microwave the cream for 45 seconds or until it JUST starts to gently bubble. Pour the cream over the chocolate to cover and LET STAND FOR 2 MINUTES (you must let it sit), stir until combined. Let ganache cool, I put it in the fridge for 15 mins but if you want it thicker leave it for longer, keep an eye on it. Once it's your desired consistency pour over wreath, it can just sit on top or you can let it run down the sides. Sprinkle flake onto wreath and around the base. Fill the middle up with Easter eggs and decorate the top. Happy Easter & Enjoy 🐣 #dessert #easterdessert #nobake #easter #premake #easyrecipe #eastereggs #dessertideas