Ginger and lemon pots

Ginger lemon pots Easy Food
Serves 4
250ml cream
120g lemon curd
loaf of Ginger cake
2 tsp lemon zest
Blueberries, for topping

  1. Whip the cream until it forms stiff peaks.
  2. Gently fold in the lemon curd.
  3. Crumble a layer of ginger cake crumbs into each of four glasses. Continue layering the glasses to the top with alternate layers of ginger cake and lemon cream.
  4. Finish each pot with some lemon zest and a few blueberries.

Per serving: 326kcals, 10.9g fat (4g saturated), 30.8g carbs, 25.9g sugars, 1.8g protein, 0.9g fibre, 0.297g sodium

These are fully customisable. Swap the ginger cake for crumbled ginger biscuits, or for any other cake or biscuit you like. Replace the lemon zest and blueberries with any other fruit or dark chocolate shavings. Use Mascarpone in place of the whipped cream, if desired.