Embrace this seasons finest fruit, the delectable raspberry with this delicious raspberry and ginger trifle cheesecake. Here’s how to make it:
Put 50ml of the alcohol in a bowl with the cream cheese and beat with an electric whisk until smooth. Add the cream and sugar and beat again until well mixed and softly whipped.
Using a pastry brush, quickly brush a Billington’s Gingerbread finger with a little of the remaining alcohol. Stack, brushed-side down, on a cake plate or stand, then repeat to make a large round base of biscuits. Spread over a layer of cream, squish in some raspberries, then repeat with another layer of biscuits, pressing down slightly to stick. Repeat layers, finishing with a fourth layer of cream and raspberries. Cover with an upturned mixing bowl, or very loosely with cling film, then chill until ready to serve. It’s good after 2 hrs, but could be made the day before, too. Serve with a sprinkling of crushed Billington’s Gingerbread.