Ingredients
- 25 g Jamaican ginger cakes, cubed
- 50 g canned segments tangerines, drained
- 80 g caster sugar
- 50 ml whisky, preferably Monkey Shoulder
- 10 ml orange liqueur, such as Cointreau
- 6 g powdered gelatine, half of 1 sachet
- 50 ml whipped cream
- strawberries and chocolate shavings, to decorate
Description
The Old Favourite Trifle Gets A Boozy Tropical Kick With Whisky, Tangerines And Jamaican Ginger Cake
UK TV
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