Ginger biscuit fridge cake
Ginger biscuits, jarred stem ginger and lashings of double cream are all it takes for this effortless frozen pud, perfect for a last-minute dinner party dessert
- Preparation:
- Total:
- Serves: 6 persons
Ingredients
- 250-300g thin ginger biscuits (such as Annas Pepparkakor or IKEA Kafferep)
- 300ml double cream
- 2-3 balls of stem ginger in syrup, finely chopped
Instructions
Step 1
Arrange the thin ginger biscuits in a lined 900g loaf tin. The biscuits will be too wide to line up side by side – interleave them so a small gap is created between each biscuit.Step 2
Softly whip the double cream and stir in 2-3 finely chopped balls of stem ginger in syrup and 2 tbsp of the ginger syrup.Step 3
Spoon the cream down between the biscuits, tapping the tin on the worksurface so the cream travels down to the bottom. Keep adding cream until you have filled the tin, then smooth over the top.Step 4
Chill overnight and then turn the cake out onto a plate. Decorate with more stem ginger and syrup, if you like.