GINGER BISCUIT SPECIAL
My Mum used to make this many years ago and I had forgotten about it until my husband reminded me about it. It is so easy and so good and can be made to any size required.
Packet of ginger biscuits
1 cup mascarpone
1 cup whipping cream
50g caster sugar
2 tablespoons cocoa powder (optional)
Whisk together the mascarpone, cream and sugar in a bowl until slightly stiff.
In a serving dish, dip the biscuits in brandy one at a time ‘sticking’ them together with a teaspoonful of the mascarpone mixture. Keep going until you have the length require and then spread the whisked mixture over the top and sprinkle cocoa powder over the top.
My mum used to put cherry eyes and gelatin as feelers to make it look like a caterpillar but of course this is not necessary.