Servings:

Serves 6-8

Level of difficulty:

Easy

Ingredients

300g Ginger Nut biscuits
500ml double cream
250ml sherry
Crystalised fruit and grated chocolate to garnish

Method

1. Dip ginger nut biscuits individually in the sherry and press together on a serving platter to form a log shape.
2. Cover with cling film and refrigerate for 1 hour.
3. Whip cream until stiff and spoon or pipe over the ginger and sherry log.
4. Decorate with crystalised fruit and grated chocolate.
5. Serve either immediately or chill for up to four hours.