A beautiful dessert for any special occasion, made with tasty figs, sweet and sticky stem ginger and moist ginger cake.
Put the custard and chopped stem ginger in a blender and pulse until the ginger is finely chopped. Transfer to a bowl, cover and chill until needed.
To assemble the trifle, put the cubed cake in the bottom of a large trifle bowl – minimum size approximately 22cm (9in) diameter x 12cm (5in) deep – and soak with the ginger wine.
Cover the cake with a generous layer of sliced figs, facing some slices outwards around the bowl so that they can be seen clearly.
To make the yogurt cream, put the ginger syrup, double cream and yogurt in a bowl and whisk together until thickened.
Spoon the ginger custard over the figs in an even layer. Top with the yogurt cream. Chill the trifle for 4 hours or overnight. Just before serving, decorate the top with the crystallised ginger, fig wedges and pomegranate seeds.
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