Ingredients

600ml double or whipping cream
1 tsp vanilla extract
or paste
1 ball preserved ginger
in syrup, finely chopped (reserve the syrup)
400g ginger biscuits
250g raspberries

Method
step 1
Using an electric whisk, beat the cream to soft peaks, then fold in the vanilla extract and chopped preserved ginger.

step 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.

step 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.