Berry brandy snap layer cake

Put the fruit in a bowl, sprinkle with 1tbsp sugar and liqueur, and toss together, cover and set aside. To make the brandy snaps, heat the oven to Mark 5/190C. Cut 4 sheets of baking paper, draw a 20cm circle onto each, then turn each sheet over.

Gently melt the butter, syrup and caster sugar together until liquid. Stir to combine. Add all the flour and ginger, and stir briefly to bring the mixture together to form a soft dough. Divide into 4 and shape each piece into a ball.

While the dough is still warm, put a ball in the centre of each baking-paper template. Press out with the heel of your hand, cover with clingfilm, then roll out until you have a very thin circle just covering the pencil marking. Trim edge with knife.

Remove clingfilm, transfer to baking trays and bake 2 at a time for 4-6 mins until golden brown (they turn very quickly!). Slide the baking paper off the trays and cool rounds on wire racks. When cold and crisp, peel off baking paper.

For the filling, whisk together the cream, vanilla and icing sugar until softly whipped. Layer the brandy snap rounds with cream and fruit to form a stack. Top with a little fruit and sprinkle with icing sugar to serve.