Ginger Trifles

Individual tangy ginger trifles. You can substitute tinned pears for the lychees if you prefer.

Ginger Trifles
serves 4

2 trifle sponge cakes
2 tsp ginger preserve
425g can lychees in syrup
4 tbsp sweet sherry
284ml double cream
2 balls stem ginger, finely chopped, plus 4 tbsp of the syrup

Cut the sponge cakes in half horizontally and spread one half of each with the ginger preserve. Sandwich them together again and cut each cake into 4 pieces.

Drain the lychees, reserving the syrup. Divide the fruit between 4 glasses, with 2 pieces of cake on top of each. Mix 4 tbsp of the reserved fruit syrup with the sherry and drizzle over the top of the sponges.

Put the ginger syrup in a large bowl with the cream. Whisk until it just holds it shape. Gently fold in most of the chopped stem ginger and divide the cream mix between the glasses. Chill for an hour. Sprinkle with the remaining stem ginger to serve.