LEMON AND GINGER RIPPLE CAKE

1 packet gingernut biscuits

350 mls thickened cream

3 tablespoons icing sugar

250 grams marscapone

1 teaspoon lemon extract

finely grated rind 2 lemons

1/4 cup finely diced uncrystallised ginger

in a large bowl. whip the cream and icing sugar to soft peaks.

beat in the marscapone, rind, extract and ginger to stiff peaks.

spread the bottom of a recrtangle dish with a little cream mix.

sandwich together 7 gingernut biscuits with 1 slightly heaped teaspoon of the cream mix, leaving the outside ends bare. lay 4 rows across the tray on the shortest side.

so that when you cut you get the ripples.

spread the rest of the cream over the top and sides of the rows making sure thery are well covered.

crush the last gingernut biscuit and sprinkle over the top.

cover the cake with some baking paper (so the cream doesn't stick) then some foil.

refrigerate for at least 24 hours so the biscuits soften.

when ready to serve, decorate with some mixed berries.