Tuesday 24 September 2013

Ginger Log Recipe

This delightful and simple vegetarian recipe can be served as both a cake and as a dessert. If you omit the sherry, it also makes a great centrepiece for a children's party.

You can substitute shop-bought ginger biscuits (cookies) for the home-made ones, or simply add ground ginger to your favourite cookie recipe to produce them.

Easy, tasty and guaranteed to go down a treat this ginger log is a must for your recipe collection!

Ginger Log Recipe

Serves: 6
Ginger, log, ginger biscuits sandwiched with pineapple cream, topped with cream and decorated with crushed nuts and pineapple pieces


200g (7 oz) ginger biscuits (cookies)
60ml (1/4 cup) sherry
280ml (1 3/4 cups) double cream
225g (8 oz) tin of pineapple chunks
toasted chopped nuts, to garnish


Whip the cream in a bowl until thick then divide into two equal portions.

Drain the pineapple chunks, divide into two portions and chop one portion very finely. Mix the chopped pineapple into half the cream.

Pour a little of the sherry into a shallow saucer. Take the biscuits in turn and briefly dip into the sherry. Now, using the cream and pineapple blend sandwich the ginger biscuits together to form a log.

Arrange this log on a serving dish and cover with the remaining whipped cream (the half without the pineapple). Spread the cream evenly over the ginger biscuit log with a palette knife, then lift the cream into peaks with a fork.

Transfer to the refrigerator and chill for at least 2 hours then sprinkle over the chopped nuts and decorate with the remaining pineapple chunks.

Serve sliced at a bias (ie diagonally). You can substitute toasted coconut for the chopped nuts as a topping.

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