Instructions
1. Put the ginger cake chunks in a straight-sided 1.5 litre trifle dish (or any round dish about that size).
2. Mix the jelly crystals with 300ml boiling water, then top up with a further 300ml cold water. Pour a little bit over and around the cake to just cover the base, then cool slightly and chill for 15 minutes or until just set.
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3. Add the strawberries and pour the rest of the jelly over them, then cool slightly and chill until completely set – this will take about 30 minutes.
4. Mix the custard, quark, stem ginger and ginger syrup in a bowl. Spoon it over the set jelly and chill for 30 minutes.
5. Squirt the cream on top in small neat blasts and sprinkle with the nuts to serve.
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