Ginger Delight -

Ginger Delight

Preparation time: 25 minutes, plus cooling
Cooking time: 15 minutes

Ingredients

100g (4 oz) trifle sponge cakes, cut into cubes
120 ml (4 fl oz) ginger wine
65 g (2 ½ oz) strawberry jam
300 ml (½ pint) milk
450 ml ( ¾ pint) double cream
4 egg yolks, beaten
75 g (3 oz) caster sugar
1 tablespoon cornflour
1 pinch cinnamon

To decorate:-

12 ratafias
1 piece crystallized stem ginger, finely sliced

Details

Serves: 6

Method

1. Arrange the sponge cakes in the base of a trifle dish. Moisten with ginger wine. Spread the strawberry jam on top.

2. In a small heavy pan, scald the milk and 150 ml (¼ pint) of the double cream. Mix the egg yolks with 50 g (2 oz) of the sugar and the cornflour in a mixing bowl. Add the hot milk and cream to the sweetened egg yolks, stirring all the time. Return the mixture to a clean pan. Heat gently until thickened, stirring constantly. Pour the hot custard over the jam. Leave on one side to cool, then chill in the refrigerator.

3. Whip the remaining cream with the cinnamon and remaining sugar. Pipe the cream on top of the custard.

4. Decorate with ratafias and ginger.

For extra ginger flavour, sprinkle finely chopped stem ginger over the sponge.

Related food category:

• Dessert