300 g;10 1/2 oz/ 2 cups plain flour
160 g/ 5 1/2 oz/1 1/2 stick vegan butter
75 g/ 3 oz/1/2 cup golden caster sugar
110 g/ 4 oz/ 1/3 cup golden syrup
125 g/ 4 1/2 oz cup honey
1 vegan egg
175 ml/ fl. oz/ 3/4 vegan milk
1 1/2 tsp ground ginger
500 ml/1 pint /2 cups whipping cream
500 g/9 oz 1 cups whipping vegan cream
250 g / 9 oz / 1 cup vegan mascarpone
75 g / 3 oz/ 1/3 cup castor sugar
1 orange, diced into small chunks
225 g /8 oz / 1 cup castor sugar
250 ml /9 fl. oz / 1 cup cold water
1.Preheat the oven to 180°C (160°C fan) / 350F/ gas 4.
2.Grease a tin and line with greaseproof paper. Sift together the flour and ground ginger.
3.Whisk the butter and sugar until fluffy. Beat in the honey and golden syrup and mix 2 tbsp of the flour mixture and beat the egg in.
4.Fold in the flour, then follow with the milk. Spoon into the tin and bake for 45 minutes. Combine the water and sugar in a pan and cook over a low heat.
5.Simmer for 5 minutes before adding the orange and cook for 10 minutes. Arrange on a baking tray. Remove the gingerbread and let it cool, then since into triangles.
6.Combine the cream, mascarpone, Marsala and sugar in a bowl and whisk, spread the cream into the base of a glass dish. Arrange the triangles on top. Sprinkle the top with the cocoa powder.