I used to make this when I was a teenager and had totally forgotten about it until recently. It is wonderfully easy and looks as if you’ve been slaving in the kitchen for hours. The flavors are terrific and well worth trying
2 fl oz sweet sherry
2 oz white caster sugar
4 tbsp brandy
8 fl oz heavy cream
4 tbsp fresh smooth orange juice
6 oz gingernut cookies, about 15. (McVities is a good brand, available on Amazon)
icing sugar for dusting
optional raspberries to serve
Have ready a suitable serving plate.
In a medium bowl, combine the sherry, sugar and half the brandy. Using an electric whisk, gradually whisk in the cream and continue until the mixture forms fluffy peaks, taking care not to over-whisk otherwise it can separate.
In another bowl, combine the orange juice and remaining brandy.
One by one, dunk each biscuit into the solution, letting it sit there for 15 secs to soak up the alcohol. You might need to top up the liquid) Spread with a little of the cream mixture and sandwich the cookies together in two equal vertical stacks.
Lay these side by side lengthways on the serving plate to form a log shape. Smooth the remaining cream mixture over the log, completely covering it.
Loosely cover and chill for at least half a day. The cookies will absorb the juices, turning into a soft gingery sponge.
Dust with icing sugar and serve in slices with a few raspberries if you like.