1. First of all make the brandy snap disks. Place the butter, caster sugar and golden syrup in a saucepan and place it over a moderate heat. Stir it regularly with a wooden spoon until the butter and golden syrup have melted and the sugar has dissolved. Leave it to simmer gently for a couple of minutes then remove it from the heat. Stir in the vanilla essence, ground ginger, brandy and lemon zest, and then gradually mix in the flour until well incorporated. Set the mixture aside for 15 minutes to cool and become firmer. Preheat an oven to 180°C. Place large spoonfuls of the mixture onto a non-stick pan, allow plenty of room between each one as they will spread out. Place the tray in a preheated oven and leave them to cook for 10-15 minutes, till bubbly and golden brown. Leave it to cool about 1min. Press the cooked brandy snap with round cutters. Leave it to completely cool. Carefully break the out side of the circle. store them in cool place. 2. Lime curd and Lime mousse In a heavy saucepan cook the sugar, butter, eggs and lime juice over a moderately low heat. Whisk frequently, until it is thick enough to hold marks of whisk, about 12-15 minutes. Immediately pour the curd through a sieve into a bowl. Stir in the zest of one lime and cool. Lime curd can be made up to a week in advance, its surface covered with cling film. Whip the cream and fold it in to the lime curd mix. 3. Blackberry coulis Put Blackberries and sugar in the pan with little bit of water and simmer the ingredients until bubbly. Pass the mixture through fine muslin. To Finish Assemble each layer with brandy snaps, Lime Mousse and Blackberries. Repeat two layers and finish with brandy snaps on top. Drizzle the plate with the coulis and sprinkle with some lime zest.