Frozen Ginger Meringue Cake

• 1¼ pint (725 ml.) double cream
• 1 tablespoon castor sugar

Make the coffee syrup by mixing together all the ingredients until the sugar and coffee dissolve. Be sure to chill well.

Make crisp meringues and break into small pieces.

Whip the cream to the soft peak stage and mix in the sugar, Kahlua and half of the coffee syrup. Fold together the mixture with the chopped ginger, meringues and ginger syrup.

Fill a straight sided cake