- 3 balls ginger from a jar of stem ginger in syrup
- 4 tbsp of stem ginger syrup
- 250g pot Asda Mascarpone
- 300ml pot double cream
- 6 tbsp sweet sherry
- 3 tbsp orange juice
- 200g Asda Gingernut Biscuits
Cut the ginger balls into small cubes and set aside.
Mix the ginger syrup with the mascarpone until smooth. Whip the cream until it forms soft peaks, then gently fold into the mascarpone.
In a shallow bowl, mix the sherry with the orange juice.
Spread about one-third of the mascarpone mixture in the bottom of a 1100ml dish.
Dip the biscuits in the sherry and orange juice for about 5 seconds each until moist but not soggy, and then arrange on the top of the mascarpone in a single layer.
Break the biscuits where necessary to fit the dish. Scatter on one-third of the stem ginger pieces.
For the next layer, spread half of the remaining mascarpone on top and add another layer of soaked biscuits and chopped ginger. You won’t need to use all of the biscuits.
Cover with the remaining mascarpone, sprinkle with the rest of the stem ginger and chill for at least 2 hours.