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Ginger, lemon and raspberry slices
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50g Waitrose Seriously Zesty Lemon Curd
1 x Waitrose Seriously Gingery Ginger Cake, sliced into 8
100ml essential Waitrose Double Cream
1 x 95g Waitrose Seriously Fruity Lemon & Raspberry Posset
½ tsp icing sugar
1. Spread the lemon curd over 4 slices of ginger cake.
2. Whisk the cream until firm and stir in the posset. Spread on to the lemon curd and top with the remaining slices of cake. Dust with icing sugar and serve.