300g white chocolate
1½ tsp ground ginger
200g self-raising flour
100g light muscovado sugar
½ tsp bicarbonate of soda
125ml whole milk
3 tbsp black treacle
400ml double cream
zest of 1 large orange
Grease and line a 20cm square tin. Mix the dry ingredients in a large bowl. Melt the butter and add to the bowl, with the milk and treacle. Stir well until blended. Leave to cool then beat in the eggs. Add this mixture to the dried ingredients, beating until smooth. Pour into the prepared tin. Bake in a preheated oven at 160C/gas mark 3 for 35 mins until cooked through and springy to the touch. Cool in the tin before turning out and cutting into cubes.
Chop the chocolate into small pieces and put in a bowl with the marscapone. Place over a pan of gently simmering water. Cook without stirring until the chocolate has melted. Remove from the heat and cool for 5 mins, then stir gently. Whip the cream until it stands in soft peaks and fold into the chocolate mixture.
Scatter a third of the gingerbread in the base of a trifle bowl. Top with a third of the white chocolate mixture. Repeat the layers, finishing with the white chocolate. Sprinkle with the orange zest.
Other chocolate dessert recipes in our Christmas 2014 issue:
• White chocolate and cranberry tart
• White chocolate & clementine cheesecake with pomegranate seeds
• Double Chocolate orange meringue
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