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Ginger Lime Zebra Cake

Created by ForeverMama on February 8, 2015

1/2 cup heavy cream
1 cup butter (lime butter, recipe follows)
1 package (9 ounce) gingersnap cookies (thin swedish gingersnaps, large size candied ginger, chopped - for garnish)
LIME BUTTER
1 cup sugar

Step 1: Whip cream just until it forms soft peaks.
Step 2: Gently fold together the lime butter and the whipped cream. Spread 1/2 tablespoon of the whipped cream mixture on each gingersnap. Stack them together to make a 14-inch log and lay it on its side on a serving platter.
Step 3: Frost the log with the remaining whipped cream.
Step 4: Chill 4 - 6 hours, or cover with plastic wrap and freeze.
Step 5: If frozen, thaw in refrigerator 1 hour before serving.
Step 6: To serve garnish with the candied ginger and slice the roll at a 45-degree angle.
Step 7: Keep refrigerated until serving.
LIME BUTTER
Step 8: Place the sugar, butter, eggs, flour, lime peel, and lime juice in a heavy saucepan.
Step 9: Cook, stirring, over low heat, without boiling, until thick.
Step 10: Remove from the heat and let cool.
NOTE: Use as sauce or icing. Will keep almost indefinitely covered in the refrigerator