Friday, 20 November 2015

Ginger cake Trifle

Here's a great recipe from the December issue of Olive Magazine. It's incredibly quick to make, ideal for entertaining and impressing last minute guests over the Christmas period. I think I'll keep the ingredients at hand especially for those occasions. I have made it using fresh and tinned pineapple, both versions are lovely. 

ginger cake 1 small loaf, cubed
pineapple 2 rings, finely chopped
stem ginger 3 balls, cut into shards, plus 4 tbsp syrup
ginger cordial or wine 4 tbsp
mascarpone 250g
ready-made custard 500g
double cream 300ml

Sprinkle the cake cubes into a trifle bowl and then add the pineapple. Add some ginger pieces and spoon over 2 tbsp syrup and the ginger cordial or wine.Whisk the mascarpone with the custard, spoon it over the ginger base and chill for 30 minutes.Whisk the
cream until it is thick and floppy, then whisk in the remaining ginger syrup. Carefully spoon this on top. Cover with clingfilm and chill until you want to serve it.Arrange the remaining ginger on top.

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