130g Damson Plum Terrine
125g double cream
20mls Damson Plum Liqueur
1tbsp caster sugar
Cut gingerbread loaf into 1cm thick slices and toast until golden brown. Add cream, mascarpone, Damson Plum Liqueur, and sugar together. Whisk until you have the consistency of thickly whipped cream.
Slice the Damson Terrine into slivers. Allow the toasted ginger loaf to cool, then spoon over cream mixture. Top with a sliver of Damson Terrine.