Raspberry & ginger fridge cake

• double or whipping cream↗600ml ml
• vanilla extract↗1 tsp tsp

  or paste

• preserved ginger↗1 ball

  in syrup, finely chopped (reserve the syrup)

• ginger biscuits400g g
• raspberries↗250g g

Step-by-step instructions

1. 1

   Using an electric whisk, beat the cream to soft peaks, then fold in the vanilla extract and chopped preserved ginger.

2. 2

   Arrange about 5-6 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 over some raspberries, pushing them into the cream. Add another, smaller circle of biscuits in a layer, and add more cream and raspberries. Repeat until you have used all the cream and biscuits, then decorate with any remaining raspberries.

3. 3

   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. Once they’re soft enough to cut, the cake is ready. Drizzle over some ginger syrup just before serving, if you like.