Put the frozen fruit in a saucepan with a quarter of the chopped stem ginger and 2 tbsp syrup from the jar. Heat through until the berries are warm, then set aside.
Meanwhile, stir half the remaining ginger into the fromage frais with a further 2 tbsp ginger syrup. Divide the cookies between 6 serving glasses or cups. Top with a little fruit, a little fromage frais and a little custard, then repeat until all of the ingredients have been used up, finishing with a fruit layer. Drizzle with the remaining ginger syrup and sprinkle with the remaining stem ginger and the almonds.
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