Let’s face it, Christmas pud is something you either love or hate… so this year, Fast Ed’s making a dessert everyone can agree on. This Christmas log can be made ahead of time, which means less stress on the big day, and it’s full of yummy things like shortbread, raspberries, cream and mascarpone.
Ingredients
Method
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.
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