Gingerbread Casserole with Red Wine Raisins

Cream butter with egg yolks until fluffy. Beat egg whites with granulated sugar, fold into fat mixture, carefully fold in walnuts, gingerbread crumbs, lemon zest and aranzini. Pour the mixture into buttered molds and let stand in a water bath for about 30 minutes.For the red wine raisins boil red wine with cloves, cinnamon, granulated sugar and raisins. Mix the cornflour with a little wine and bring to the boil again. Turn the gingerbread casserole out onto plates and serve with the red wine raisins.

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