Whisky mac torte

Marinate the raisins in the ginger wine and 100ml of the whisky, and leave overnight.

Take 6, 3cm round metal rings and place a disc of vanilla sponge in the bottom of each ring. Drizzle with some of the wine and whisky from the steeped raisins.

Heat the milk, remaining whisky and vanilla pod together in a pan until just simmering.

Whisk the egg yolks and caster sugar together in a heatproof bowl until frothy.

Gradually pour the hot milk into the whisked eggs, whisking as you do so.

Place the bowl over a pan of simmering water. Continue whisking until the mixture becomes very fluffy and coats the back of a spoon.

Remove from direct heat, add the soaked gelatine and leave to cool, whisking at 5-minute intervals. Discard the vanilla pod.

Once cooled, fold in the whipped cream. Spoon the mixture into the cake-lined rings. Cover and chill for 2 hours.

To make the ginger jelly, warm the ginger wine in a pan over a low heat, add the gelatine, mixing thoroughly until dissolved and then leave to cool.

. Pour a thin layer of the cooled jelly over the chilled whisky mousses and leave to set in the refrigerator.

. When ready to serve, un-mould the tortes from the ring. Arrange on serving plates decorate thin biscuits (tuiles) and marinated raisins, and serve with chocolate sauce.