Project Description


12 Billington’s Gingerbread fingers (1 pack)

2 eggs

50g sugar

15g cornflour

250ml double cream

80g 70% dark chocolate

175g Mascarpone

50g icing sugar

1 sachet powdered gelatine

40g stem ginger in syrup, finely chopped 50ml, more or less, ginger wine, port, rum or brandy

The Nertherton Foundry

This delicious recipe has been provided as a collaboration between the Nertherton Foundry and Billington’s Gingerbread.

The Nertherton Foundry designs and builds quality products such as iron baking ware and peels, saucepans, frying pans, slow cookers casserole dishes, tagines & more.

Netherton Foundry is a family owned business located in South Shropshire and all their products are made from materials sourced in Shropshire and its neighbouring counties. For further information about their products, please click here.

To buy Billington’s Gingerbread online, please click here.

Market Drayton ‘Pick Me Up’

or Tiramisu


1. Lightly oil a 1lb/ 0.5kg loaf tin.

2 .Crush four of the Billington’s Gingerbread fingers into crumbs and spread evenly in the bottom of the loaf tin.

3. Put the chocolate and cream into a saucepan and heat gently until the chocolate has melted.

4.Whilst that is heating, separate the eggs and mix the yolks with the cornflour and sugar.

5.Pour the hot chocolate cream into the egg mix and mix thoroughly.  Return this mixture to the pan and cook over a low heat, stirring continuously until the custard coats the back of the spoon.

6.Carefully pour half of the custard over the crumbs and put the tin in the fridge.

7.Dissolve the gelatine in 80ml of hot, but not boiling water, (read the instructions on the packet).

8.Beat together the Mascarpone, icing sugar, chopped ginger and the dissolved gelatine.

9.In a separate bowl, whisk the egg whites to stiff peaks and the gently fold into the Mascarpone mix.

10.Remove the tin from the fridge, by now the custard layer should have set.

11.Briefly dip 4 of the gingerbread fingers in the alcohol of your choice and lay them on top of the chocolate custard.

12.Cover these with the Mascarpone mix and return the tin to the fridge.

13.Once the Mascarpone layer has set, remove from the fridge.

14.Dips the remaining gingerbread fingers in the last of the alcohol, topping up if necessary, and place them on top of the set Mascarpone.

If, by chance any alcohol is left, tip it into the remaining chocolate custard and give it a stir.Pour the chocolate custard over the gingerbread fingers and put back in the fridge to set.

To serve, briefly stand the tin in a dish of hot water to loosen the dessert and then invert on to a serving dish.

Serve with additional Billington’s Gingerbread fingers, if desired.