Line a small loaf tin or terrine mould with cling film.
Mix together the yoghurt, cream, lemon zest, ginger pieces,
ginger syrup and ginger wine (if using).
Put a third of the
yoghurt mix into the bottom of the tin then add half the
biscuits. Add another third of yoghurt then top with the rest
of the biscuits. Finish with the rest of the yoghurt mix. Freeze
for at least 4 hours or overnight.
Turn out and leave for 20-30
minutes before cutting into slices to serve. Serve with a little
extra ginger syrup poured over and a few extra bits of ginger.