Ginger and chestnut trifle

Serves: 8

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• 200 gram(s) tinned chestnuts, broken up
• 3 tablespoon(s) muscovado sugar
• 400 gram(s) ginger cake
• 3 tablespoon(s) rum
• 3 tablespoon(s) strong black coffee
• 3 tablespoon(s) ginger syrup
• 3  ginger pieces from the syrup jar, sliced
• 200 gram(s) crystallised ginger, diced
• 250 gram(s) crème de marrons (chestnut purée)
• 2  egg whites, beaten stiff
• 300 ml whipping cream
• 1 tablespoon(s) rum and ginger syrup

Method

1. Place the tinned chestnuts and sugar into a baking dish, mix together and bake in a hot oven until the sugar bubbles, mix thoroughly and cool. Slice the ginger cake, place it at the bottom of a glass dish and pour over the rum, black coffee and ginger syrup. Mix the two kinds of ginger (reserving a few pieces for decoration) and mix together with the chestnuts and sugar, and scatter over the cake.
2. Next, mix the chestnut purée with the egg whites and cover, then finally beat the cream until stiff, adding a tablespoon of rum and ginger syrup to flavour it. Pile this on the top and decorate with a few ginger pieces. Recipe by Colin Spencer

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