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- 60 g glace ginger, finely chopped
- 1/3 cup ginger marmalade
- 2 Tbls icing sugar, sifted
- 2 x egg yolks
- 3 x egg whites
- 1 1/2 cup thickened cream
- 1/4 tspn natural ginger essence
Beat the egg whites with an electric beater until firm peaks form.
Gradually beat in the sifted icing sugar and continue beating until thick and glossy.
Beat the cream and essence with electric beater until soft peaks form.
Beat the egg yolks together with the marmalade and glace ginger.
Fold through the cream into the egg whites, then fold through the egg yolk, marmalade mixture.
Pour mixture into 22cm x 12cm loaf pan which had been lined with glad wrap (to make for easier removal).
Place in freezer overnight or until firm.
To serve remove from pan and cut into slices.