This article was written for Annabel & Grace, which is now part of Rest Less.
Servings
6
servingsAfter we’d tucked into a veggie Polenta & Mushroom Tart with a simple green salad and a new potato and green bean salad with shallots, it was time for something sweet. As several of us love ginger, Xanthe Clay’s simple yet utterly delicious Ginger Mac Torte was a no brainer… and utterly scrumsville.I added raspberries – for taste and colour – and they added a freshness to what is a fairly rich, creamy dessert.
Ingredients
1 packet of ginger nut biscuits
100ml ginger wine
500ml double cream
Punnet raspberries (optional)
Directions
- Whip the cream until it is just thickening and billowy – stop well before it gets stiff.
- Put three of the ginger nuts in a plastic bag and smash to crumbs with a rolling pin, or if you have a pestle and mortar, use that. Keep to one side.
- Put the ginger wine in a bowl (you could use whisky, brandy or sherry if you prefer).
- Dip one ginger nut in the ginger wine and dollop a fat teaspoonful of cream on top. Dip another ginger nut in wine and put it on top, and follow with another splodge of cream. Once you have about four stacked up, turn the stack on its side and keep layering on dipped biscuits and cream to make one long log – or, as I preferred, two logs to make a square.
- Cover with the rest of the cream and chill until you’re ready to eat.
- Just before serving place the raspberries on top if using and sprinkle with the ginger nut crumbs. I also dusted with icing sugar.
- To serve, cut on the diagonal with a serrated knife. You will reveal a pattern inside…