Directions

Make the parfait

1. Butter a large 2lb loaf tin and line with cling film, ensuring it is pressed gently into the corners of the tin. Leave a large overhang around each side.
2. Blitz 25g of the ginger biscuits into fine crumbs, either in a food processor or by sealing them in a bag and crushing with a rolling pin.
3. Butter the clingfilm on the bottom of the loaf tin and sprinkle the ginger biscuit crumbs over the base.
4. Put the remaining 50g ginger biscuits into a plastic bag and bash lightly with a rolling pin to get small pieces of biscuit, but don’t crush too finely as you want some lumps. Set aside.
5. In a large bowl whip the double cream to soft peaks using a stand or hand mixer.
6. Add the Greek yoghurt and whip for a further 20 seconds to thicken again.
7. Add the lemon juice, 60g Tiptree Ginger Conserve and chopped stem ginger to the cream mixture and stir gently.
8. Add the ginger biscuit pieces and broken meringues to the mixture and stir lightly to combine. Try not to crush the biscuits and meringues as you do so.
9. Add half of the cream mixture to the loaf tin and spread evenly over the base using a palette knife.
10. Loosen 120g of Tiptree Ginger Conserve by mixing with a spoon, then carefully spread it over the top of the cream in an even layer using a palette knife.
11. Dollop the rest of the cream mixture lightly on top of the conserve (an ice-cream scoop is good for this) and spread to the corners of the loaf tin. Smooth the top with a palette knife.
12. Fold the overhanging cling film inwards on each side of the loaf tin and cover the whole tin with more cling film and a layer of foil.
13. Freeze until solid, at least 6 hours or overnight. The parfait will keep in the freezer for 2 weeks so can be made ahead. Wrap the tin in an extra layer of foil if freezing.

Decorate the parfait

1. To serve, remove the tin from the freezer, invert on a serving plate for 15 minutes then carefully unmould the parfait by removing the tin first and the cling film. Pull the cling film off gently in one piece.
2. Whip the double cream until stiff peaks form. Place in a plastic piping bag and snip a small triangle into the end to get a V shape.
3. Pipe a wavy line of cream on top of the parfait in a decorative pattern.
4. Decorate with crystallised stem ginger and gingerbread men
5. Cut into thick slices and eat straightaway.