Crush 4 gingernut biscuits until finely crumbled. Distribute evenly into 4 chilled serving glasses.
Whip 300ml cream, then add 1/3 cup white wine, 1/4 cup sugar, rind of 1 lemon and 2 tbs lemon juice. Beat to combine, then pour over crumb in glasses. Refrigerate to set for at least one hour.
Berries with Lemon Ginger Delight Syrup
Add 1 tbs Lemon Ginger Delight tea leaves and 1/3 cup sugar to 200ml hot water in a small saucepan. Bring to boil then allow to simmer for 20 minutes, or until syrupy. Strain and set aside to cool. Mix a handful of blueberries and chopped strawberries into syrup just before serving, then spoon over lemon cream filling.