Ingredients : 8–10 oz (300g) store-bought or homemade ginger cake or gingerbread, sliced ½ cup pineapple juice 1 cup finely chopped pineapple 1¼ cups heavy whipping cream 2–3 tbsp syrup from a jar of stem ginger 2 pieces of stem ginger in syrup, finely chopped
Prepare Time : 15 Minutes, Chilling Time : 30 Minutes Special equipment • electric mixer, SERVES : 6
Directions : 1. Line the bottom of a serving bowl with the ginger cake slices, then drizzle with the pineapple juice, and scatter the pineapple evenly over the top of the cake. 2. Combine the cream and ginger syrup in a large mixing bowl and beat with an electric mixer until soft peaks form. Spoon the mixture over the pineapple, then scatter the chopped stem ginger over the top. Refrigerate for 30 minutes, then serve. Variation : Use mango or banana instead of the pineapple,or a mixture of all three.
