Method

• 1.
  Place apple juice, cinnamon and cloves in a small saucepan over high heat. Bring to the boil, then remove from heat and stand for 10 minutes to infuse and cool. Remove spices and discard.
• 2.
  Meanwhile, use electric beaters to beat the cream, sugar and vanilla in a large bowl until firm peaks form.
• 3.
  Spread a thin layer of jam over each biscuit.
• 4.
  Spread a little cream mixture down the centre of a serving plate to help biscuits stand up. Dip 1 biscuit in apple juice. Spread the jam side with cream and stand upright on the plate. Dip another biscuit in the apple juice and sandwich together with the first biscuit, jam facing inwards. Spread with cream. Continue layering with the cream mixture to create a width of 4 biscuits, then continue with more sets of 4 biscuits behind to form a log. Spread remaining cream over the log. Cover loosely with plastic wrap and place in the fridge for 6 hours to chill and biscuits to soften.
• 5.
  Meanwhile, thinly spread melted chocolate over a piece of baking paper. Top with a second piece of baking paper, then roll up from the shorter end to create a scroll. Secure with a rubber band. Chill for 6 hours to set.
• 6.
  When ready to serve, open chocolate sheet to break up into shards. Arrange over log and drizzle with the caramel topping. Sprinkle with raspberries and hazelnuts. Slice and serve.