Chocolate Roll/Ginger Roll

Nanna

2 pkts chocolate biscuits/ginger nuts
3 tabs sherry
300ml cream
Plum jam/fig jam

Whip cream until just thick. Dip biscuits into sherry then coat one side with cream or jam, alternating with biscuits. Stand biscuits on tray in rows. Cover roll with remaining cream and decorate as desired. Chill overnight or at least three hours. When serving cut in a slanting direction to give a striped or layered effect.