10cm/4in piece fresh root ginger, peeled, very finely grated
60g/2½oz soft light brown sugar, plus about 4–6 tbsp for the topping
1 vanilla pod, seeds only (or 2 tsp vanilla extract)
450ml/16fl oz whipping or double cream
6 free-range egg yolks
100²µ/3½´Ç³ú mascarpone