600ml double or whipping cream
1 ball preserved ginger in syrup, finely chopped, syrup reserved
400g ginger biscuits
1 tsp vanilla extract or paste
Using an electric whisk, beat the cream to soft peaks, then fold in the chopped preserved ginger and the vanilla extract.
Arrange about five or six biscuits (depending on their size) in a circle on a serving plate, then fill the gap in the centre with more biscuits. Spoon a layer of the whipped cream in blobs onto each biscuit and dot with some raspberries, pushing them into the cream. Add another, smaller circle of biscuits in a layer, then add more cream and raspberries. Repeat until you’ve used all the cream and biscuits, then decorate with any remaining raspberries.
Put the cake in the fridge to chill for at least 3 hrs. To test if the cake is ready to serve, poke a skewer into the biscuits in the centre if they’re soft enough to cut, the cake is ready. Drizzle over some ginger syrup just before serving, if you like.
PER SERVING 526 kcals • fat 38g • saturates 23g • carbs 40g • sugars 19g • fibre 2g • protein 4g • salt 0.5g