Ginger Parfait

I was given this recipe by my friend Jan and have made it twice recently to much acclaim. It's great that it has to be made in advance and frozen so no last minute panic.

Ingredients:
250g caster sugar
3 large eggs, separated
350ml double cream
Zest of 1 orange
20g fresh ginger, grated
2 x ginger snaps, crushed

Line a 10 x 25cm loaf tin with cling film.

Using an electric hand mixer, whisk half the sugar with the egg yolks until pale and creamy.
Whip the double cream until soft peaks form and finally whisk the egg whites with the remaining sugar until stiff and glossy.

Add the orange zest and grated ginger tp the egg yolk mixture and, using a spatula, fold in the whipped cream. Finally, gently fold the egg whites into the mixture until just combined.

Pour into the lined tin and pop into the freezer overnight. It will keep for up to 2 weeks.

Serve straight from the freezer, as it melts very quickly, sprinkled with the crushed biscuits.