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
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.