Ginger-berry cookies and cream

34

PREP TIME

10 min

Makes

6 Servings

Ginger-berry cookies and cream

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
  • 4 g,
  • Carbohydrates
  • 43 g,
  • Fat
  • 18 g,
  • Fibre
  • 5 g,
  • Sodium
  • 208 mg.

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.