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Mulled Wine & Ginger Cake, Topped with Crushed Ginger Biscuits

In this dessert, we soak chunks of ginger cake in warm mulled wine, then top with the Ambrosia cream and crushed ginger biscuits.

Prep Time: 10 mins
Cooking Time: 20 mins
Serves: 10
Serving Size: 140g


  • 400g Ginger Sponge - 1cm pieces
  • 200ml Mulled Wine (warm)
  • 400g Double Cream
  • 400g Ambrosia Custard
  • 20g Ginger Biscuits (crushed)


  1. Pour the warm mulled wine over the ginger cake
  2. Leave to soak for 10 minutes
  3. Divide the mixture between 10 dessert glasses
  4. In a mixing bowl, whisk together the double cream & Ambrosia Custard, to a soft peak
  5. Pipe the cream mixture over the ginger cake and top with the crushed ginger biscuits and serve

Additional Tips

This cream can be used in a wide range of fresh cream desserts, from trifles & fools, through to doughnuts and iced fingers! What ever the % of Ambrosia custard you add back to cream, you'll be saving money. The more you add, the more you save (upto 50% of cream can be replaced).