You Will Need:
300ml thick cream
100ml Stones ginger wine
60g caster sugar
2 pieces stem ginger in syrup, chopped, syrup reserved
125g gingernut biscuits, crumbled
Crystallizedviolets, to garnish (optional)

Instructions:
Place cream, wine and sugar in bowl of an electric mixer, beat until just thickened, then stir in 2 tablespoons syrup from stem ginger.
Layer alternately into 4 glasses with biscuit crumbs. Garnish with ginger and crystallized violets, if desired.

See Recipe in taste.com.au