Gingerbread Mascarpone Cream

Thaw the raspberries in a sieve over a bowl so excess liquid drains off and the dessert doesn’t get too watery.

The quickest way is in a freezer bag using a rolling pin; this keeps the crumbs even.

If the berries are very tart, you can add 1–2 tsp of sugar at this stage.

Don’t overmix so the cream remains stable and doesn’t become too runny.

For neat layers, fill the cream using a piping bag or a freezer bag with the corner snipped off.

Chill for 30–60 minutes before serving; the gingerbread will soften slightly and the dessert will taste more rounded.