ASDA part of the Wal-Mart family

• 2 trifle sponge cakes
• 2tsp Asda ginger preserve
• 425g can lychees in syrup (or 411g can pears in juice)
• 4tbsp sweet sherry (optional)
• 284ml carton Asda double cream
• 2 balls stem ginger, finely chopped, plus 4tbsp of the syrup

1 Cut the sponge cakes in half horizontally and spread one half of each with ginger preserve. Sandwich them together again and cut each cake into 4 pieces

2 Drain the lychees (or pears), reserving the syrup. Divide the fruit between 4 glasses, with two pieces of cake on top of each. Mix 4tbsps of the reserved fruit syrup with the sherry (or use 8tbsps of fruit syrup) and drizzle over the top of the sponges.

3 Put the ginger syrup in a large bowl with the cream. Whisk until it just holds its shape. Gently fold in most of the chopped stem ginger and divide the cream mix between the glasses. Chill for an hour. Sprinkle with the rest of the stem ginger to serve.