Ingredients

The following ingredients have 4 Servings
  • 1 cup (250ml) sweet sherry
  • 1/2 cup (125ml) ginger cordial (from good grocers)
  • 600ml thickened cream
  • 250g ginger snap biscuits
  • 100g white chocolate, melted
  • Thinly sliced candied ginger, to serve

Instruction

  • To make the ginger syrup, place sherry and cordial in a saucepan over high heat and bring to the boil. Boil for 5 minutes or until reduced by two-thirds. Set aside to cool.
  • Meanwhile, in a stand mixer fitted with the whisk attachment, whisk cream to stiff peaks, then chill until needed.
  • To make cake, brush base and sides of a 12cm x 17cm 1.5L (6-cup) loaf pan with some ginger syrup. Reserve and chill 1/2 cup (125ml) whisked cream for final layer. Brush both sides of enough biscuits to line base of prepared pan with syrup and use to cover base completely, overlapping slightly and breaking to fit where necessary.
  • Top with 1/2 cup (125ml) whisked cream, smoothing top with a palette knife. Repeat layering process with biscuits, syrup and cream until pan is almost filled, finishing with the reserved chilled cream. Smooth surface with a palette knife, then chill overnight for biscuits to soften.
  • To make the chocolate shards, spread a very thin layer of chocolate across a piece of baking paper. Cover with a second piece of baking paper and, from a short end, roll into a cylinder and loosely secure with an elastic band. Freeze overnight. The next day, unroll chocolate (it will break into shards) and top cake with shards. Scatter with candied ginger to serve.