zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Blackberry and Ginger Nut Layer

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Blackberry and Ginger Nut Layer

    • Vegetarian
    • Preparation time: 25 minutes, plus macerating
    • Total time: 25 minutes, plus macerating 25 minutes

    Serves: 4

    Ingredients

    • 300g blackberries
    • 200g caster sugar
    • Finely grated zest of ½ lemon
    • 150g ginger nut biscuits
    • 200g cream cheese
    • 1 medium egg white
    • 200ml double cream

    Method

    1. Reserve a few of the best blackberries for garnish. Put the rest in a bowl, crush slightly and mix in 2 tbsp of the sugar and the lemon zest. Leave in a cool place for 2 hours, to macerate.
    2. Put the biscuits in a clean plastic bag and use a rolling pin to bash them into rough crumbs. Do not pulverise them; you want them quite chunky.
    3. Beat the cream cheese with the remaining sugar until soft and smooth. Beat the egg white until it forms firm peaks and fold into the cream cheese mixture. Beat the cream until stiff then fold this into the cream cheese mixture.
    4. Put a spoonful of the macerated blackberries in the base of four tall sundae glasses. Add a spoonful of crushed ginger nuts, then a couple of spoonfuls of the cream cheese mixture. Keep going until the glasses are full, then garnish with the blackberries and crumbs of ginger nut or a few fronds of lemon zest.

    Your recipe note

    Edit your recipe note

    Cook's tips

    This recipe contains raw egg white, so is unsuitable for pregnant women, small children, the elderly and infirm.

    Comments

    Average user rating

    3 stars