*Little Ginger Lemon Cakes* Serves 4
I love these little
cakes. Crisp and spicy ginger cookies sandwiched together with the tart
and mellow flavour of a lemon curd flavoured whipped cream, these little
babies are a delight both to make and to eat! I have put quantities
here for four, but it is easily multiplied and divided. It's a quick way
to put a lovely dessert on the table for a whole crowd of people!
ingredients:- 1 cup of double cream (240ml)
- ¼ cup of lemon curd (2 heaped dessertspoons)
- 1 package of thin crisp ginger biscuits, such as Anna’s (my personal favourite)
- Powdered sugar for garnish
instructions:
How to cook Little Ginger Lemon Cakes- Whisk the double cream until it holds soft peaks and then gently fold in the lemon curd.
- Place one ginger biscuit on each of
four plates. Spread with some of the whipped cream and lemon mixture.
Top with another ginger biscuit and repeat at least 2 more times. Dust
the tops with powdered sugar and serve.
|