600ml thickened cream
1 cup icing sugar, sifted
2 tsp vanilla paste
½ tsp almond essence
1½ 250g pkts shortbread biscuit finger
1 ½ cup ginger wine
2 punnets raspberries
2 cups cherries, pitted and halved
½ cup crystallised ginger, finely chopped
Crumbled gingernut biscuits, extra cherries and extra crystallised ginger, to decorate
Combine the mascarpone, cream, icing sugar, vanilla and almond essence in a bowl and whip to soft peaks. Line a ½L half-cylinder mould with freezer plastic, then spread with a thin layer of the cream mixture.
Dip 6 biscuit fingers in ginger wine and press into the mould, then top with some raspberries, cherries, ginger and cream mixture. Repeat with the biscuits, wine, raspberries, cherries and ginger to fill the mould.
Cover with cling film, then refrigerate of four hours. Unmould, then garnish it with crumbled biscuits, cherries and ginger.