Fruity Ginger Sponge Gratin

cook 20 mins
  • 250 g (8 oz) Greek yogurt
  • 125 g (4 oz) mascarpone cheese
  • 1/2 teaspoon ground ginger
  • 1 shop-bought Jamaica ginger loaf cake, sliced
  • 500 g (1 lb) mixed fruit, such as papaya, kiwi, mango and strawberries, roughly chopped
  • 50 g (2 oz) soft dark brown sugar
  • 2 x 15 g (1/2 oz) pieces of stem ginger in syrup, chopped
  • 1 tablespoon stem ginger syrup (taken from the jar)
  • 1 teaspoon finely grated lemon rind
  • 25 g (1 oz) unsalted butter
  • 1 tablespoon runny honey
  • First, make the ginger syrup. Place all the ingredients in a small saucepan over a low heat and warm until just melted. Stir gently, then set aside.
  • Meanwhile, beat together the yogurt, mascarpone and ground ginger in a large bowl until smooth. Arrange the cake slices in a shallow ovenproof dish.
  • Place the mixed fruit in a large bowl, then pour over the syrup and mix gently to coat. Tip the fruit over the cake, then spoon over the yogurt mixture and sprinkle with the brown sugar.
  • Slide under a preheated hot grill for about 3 minutes, or until the sugar has melted. Serve immediately.
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