Monica Galetti from MasterChef The Professional, makes Guinness and ginger float with leftover Christmas cake with root beer for the festive season on Christmas Kitchen.

Monica says: “This American-style trifle combines lashings of cream, Caribbean spices and Guinness – it’s perfect for Christmas.”

The ingredients for the ginger cake: 225g plain flour, 2 tsp ground ginger, pinch ground cinnamon, pinch ground mixed spice, pinch salt, 85g butter, melted, plus extra for greasing, 225g golden syrup, 55g demerara sugar, 1 free-range egg and 4 tsp milk.

For the crumble: 100g ginger cake, cut into cubes, icing sugar, for dusting, 1 small firm pear, peeled, core removed, diced and 1 piece confit ginger (in syrup, from a jar), diced.

For the ginger ice cream: 500ml ready-made crème anglaise, 400ml full-fat milk, 100ml double cream, 2 vanilla pods, split in half lengthways, seeds scraped out with a sharp knife, 6 free-range egg yolks, 65g caster sugar and 2 tbsp ground ginger.