Ginger-berry cookies and cream
46
- Prep Time10 mins
- Total Time10 mins
- Makes6 Servings
Ginger-berry cookies and cream.
Photo, Angus Fergusson.
Ingredients
2 170-g containers raspberries
2 125-g containers blueberries
2 tsp finely grated fresh ginger
3 tbsp maple syrup
1 cup 35% cream
1/2 350-g pkg ginger wafers, about 26 wafers
Instructions
Mash three-quarters of berries in a large bowl with a potato masher. Stir in ginger and 2 tbsp maple syrup. Set aside.
Beat cream with remaining maple syrup until soft peaks form when beaters are lifted, about 2 min.
Crumble wafers well over bottom of a small trifle bowl. Cover with whipped cream. Spoon berry-ginger mixture overtop. Sprinkle with remaining whole berries. Serve immediately or refrigerate up to 4 hours.
Nutrition (per serving)
Calories 339, Protein 4g, Carbohydrates 43g, Fat 18g, Fibre 5g, Sodium 208mg.
This dessert was inspired by English trifle, but we riffed on the classic to make it easier, quicker and a bit more chic. Add a splash of sherry to the berries for an extra flavour hit.