Method

• 1.
  Grease base and sides of a 24cm x 13cm (top measurement), 6.5cm deep loaf pan and double-line with baking paper. For the gingerbread cream, place all ingredients in a stand mixer fitted with the whisk attachment. Whisk on medium-high speed until firm peaks form.
• 2.
  To assemble, spread 2 cups of the cream mixture over base of prepared pan and level surface. Sprinkle over half the biscuit crumbs to evenly cover, slightly pressing down into cream mixture, then drizzle with half the ginger cordial, using a small offset spatula to smooth across crumb to create an even layer. Repeat process, finishing with a thick layer of remaining cream mixture.
• 3.
  Cover pan tightly with plastic wrap. Chill for at least 6 hours, or up to 3 days, until set firm. When ready to serve, for the blackberry cream, place half the blackberries in a small bowl. Add the icing sugar and juice, then smash together using a fork. Set aside for 5 minutes, stirring occasionally, to macerate and form a syrup.
• 4.
  Place the cream and creme fraiche in a stand mixer fitted with the whisk attachment. Whisk on medium-high speed until soft peaks form, then fold 1 tbs blackberry syrup mixture through to create a swirled effect.
• 5.
  To serve, turn loaf out onto a serving platter, liberally dust top with cocoa powder, spoon big dollops of blackberry cream over the top, drizzle with remaining blackberry syrup mixture and sprinkle with remaining blackberries and blueberries.
• 6.
  Serve immediately or chill, uncovered, for up to 1 hour.