Ginger Passionfruit trifle

Ingredients:-

* 400- 500 grams shop-bought sponge cake
* 125 ml stone's green ginger wine
* 500 ml double cream
* 4 teaspoon icing sugar
* 8 passionfruit

Method

1. Slice or break the sponge into pieces and arrange half of them in a shallow dish or cake stand with slight lip or upward curve at edge, then pour half the ginger wine over them.

2. Mound up the remaining half of sponge and pour the remaining ginger wine on top.

3. Whip the cream with the icing sugar until it is firm but not stiff, you want soft peaks.

4. Scoop the insides of 2 passionfruit into into the bowl of cream and fold in before mounding the cream floppily over the soused sponge.