Gingerbread
Trifle
What you need
- 900ml thickened cream
- 1 cup caramel sauce
- 1 tsp cinnamon
- 1 tsp ginger
- 350g sponge finger biscuits
- 2 cups ginger beer/kombucha
- 2/3 cup Pauls egg nog
- 900g Pauls Double Thick French Vanilla custard
- 200g gingerbread biscuits, roughly crushed
- To decorate: gingerbread cookies
How To Make It
- Whip the cream, caramel sauce, cinnamon and ginger until thick.
- Place a layer of sponge finger biscuits in a flat tray with the ginger beer and soak for 1 min to soften.
- To assemble the trifle, place one layer of sponge fingers, half the egg nog, custard, cream, and crushed gingerbread and repeat with the remaining ingredients. Finish with whipped cream.
- Decorate with crumbled gingerbread biscuits and gingerbread cookies.
Serves 8-10.
