Choc ripple cake

From http://www.taste.com.au/recipes/25214/choc+ripple+cake?ref=collections,christmas-desserts

Ingredients
500ml (2 cups) thickened cream
1 tsp caster sugar
1 tsp vanilla essence
250g pkt Arnott’s Choc Ripple biscuits
Grated chocolate, to decorate

Method
Step 1
Place cream, sugar and vanilla in a bowl and beat using an electric beater until stiff.

Step 2
Spread a little cream onto the base of a serving plate. Spread one biscuit with 1 1/2 teaspoons of cream then sandwich with another biscuit. Top with another 1 1/2 teaspoons of cream then place biscuits on their side onto the serving plate. Repeat until all biscuits have been used and form a log.

Step 3
Spread remaining cream over log to cover entirely. Cover loosely with foil. Place in the fridge for 6 hours to set.

Step 4
Just before serving, sprinkle with grated chocolate.