• 250 g (8 oz) ready-to-eat dried apricots
  • 300 ml (½ pint) water
  • 250 ml (8 fl oz) double cream
  • 200 g (7 oz) fat-free fromage frais
  • 40 g (1½ oz) caster sugar
  • 75 g (3 oz) or about 4 pieces stem ginger from a jar, drained and roughly chopped, plus 2 tablespoons syrup from jar
  • 40 g (1½ oz) ready-made mini meringues

Put the apricots and measured water in a saucepan, cover and simmer for 10 minutes. Purée the apricots and cooking liquid in a food processor or liquidizer until smooth, or rub through a sieve. Cool.

Whip the cream in a bowl until it forms soft swirls. Gently fold in the fromage frais, caster sugar, chopped ginger and ginger syrup. Crumble the meringues into pieces, then fold into the cream.

Line a 1 kg (2 lb) loaf tin with two pieces of clingfilm at right angles to each other so that the edges overhang the tin. Spoon in alternate spoonfuls of cream and apricot purée. Run the handle of a teaspoon through the mixture to marble together. Then fold the clingfilm over the top. Freeze for 6 hours or overnight until firm, or longer if preferred.

Unfold the top of the clingfilm and leave the dessert at room temperature for 15 minutes to soften slightly. Cover with a chopping board, invert the tin on to the board and remove the tin. Peel off the clingfilm. Cut into thick slices and serve.

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