Gluten Free Gingernuts Tiramisu Log created by Kelly Gibney

1.  Whip cream until soft peaks form.
2. Add cinnamon and icing sugar to the cream. Whip briefly to combine and create stuff peaks.
3. Prepare the serving plate: Spread a thick layer of cream down the entre of the plate to create a base that will help hold the biscuits upright.
4. Dip one biscuit in the coffee for 3-4 seconds. Shake lightly to remove excess drips.
5. Dollop a heaped tablespoon of cream on one side of the coffee-dipped biscuit.
6. Place the first biscuit upright at one end of the cream base. This first biscuit might be tricky to stand, but the subsequent biscuits will support each other.
7. Repeat the process, dipping each biscuit, shaking off excess coffee and then placing next to the prior biscuits. Press lightly together to create an even layer of cream between each with no gaps.
8. Continue this process until all the biscuits are used.
9. Use the remaining cream to cover the ends of the log and any gaps. Use long, smooth strokes with a spatula or flat knife to create a tidy surface. 
10. Place in the fridge for 4-12 hours to set the dessert and give the biscuits time to soften.
11. Garnish with grated chocolate and crushed Gingernuts just before serving. 

Serves 6-8.