Ginger Syllabub

• 4 tablespoons advocaat liqueur
• 2 heaped tablespoons ginger marmalade
• 300

Liquidise the advocaat and ginger marmalade together. Whip the cream stiffly and stir in the advocaat and ginger marmalade. Spoon into small glasses or little china pots or coffee cups. Decorate with two or three thin slivers of preserved ginger on top of each syllabub. Chill before serving.