Warm ginger ricotta cake
Ingredients
- 225 g (8oz) digestive biscuits
- 75 g (3oz) butter, melted
- 1 pieces stem ginger in syrup plus 15ml (1tbsp) syrup
- 4 tbsp. double cream
- 200 g (7oz) tub full-fat soft cheese
- 225 g (8oz) ricotta cheese
- 3 medium eggs, separated
- 1 level tbsp cornflour
- 125 g (4oz) icing sugar
- Ginger and whisky sauce to serve (see recipe link below)
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