1¾ cups cream
½ cup caster sugar plus 2 tablespoons extra
1 teaspoon grated fresh ginger
2 cups roughly crushed Amaretti biscuits or other crisp biscuit such as biscotti or gingernuts
100 grams brittle toffee, roughly chopped (I used Werther’s Original)
extra biscuits and crushed toffee
24 cm square by 6 cm deep cake tin lined fully with a double layer of plastic wrap and a 10 cm overhang down each side
Whisk the cream to soft peaks then chill until ready to use.
Separate the eggs and place in two separate bowls. Whisk the egg yolks with the ½ cup of sugar and the ginger until thick and pale.
Whisk the egg whites with the 2 tablespoons of sugar until stiff peaks.
Using a large metal spoon, fold a large spoonful of the egg whites into the egg yolks to loosen the mixture then fold in the rest of the egg whites.
Give the cream a quick stir then fold into the egg mixture along with the biscuits and toffee.
Tip the mixture into the tin. Cover with plastic wrap and freeze until frozen, preferably overnight.
To serve: Scoop into bowls and top with extra crushed toffee and biscuits.
Cook’s tip: I put the toffees in a strong plastic bag and give them a bash with a hammer or pestle. Don’t use your wooden rolling pin as the toffees will dent it.