Gingerbread Trifle

Name: Gingerbread Trifle
Ingredients: 900 ml Pauls Double Thick French Vanilla Custard; 150 ml Pauls Egg Nog; 900 ml Pauls Whipping Cream; 1 cup caramel sauce; 1 tsp cinnamon; 1 tsp ginger; 350 g sponge finger biscuits; 2 cups ginger beer/kombucha; 200 g gingerbread biscuits, roughly crushed; 0 To decorate: gingerbread cookies

Difficulty

Time

time Prep: 20 mins

Servings

Ingredients

900 ml Pauls Double Thick French Vanilla Custard
150 ml Pauls Egg Nog
900 ml Pauls Whipping Cream
1 cup caramel sauce
1 tsp cinnamon
1 tsp ginger
350 g sponge finger biscuits
2 cups ginger beer/kombucha
200 g gingerbread biscuits, roughly crushed
To decorate: gingerbread cookies

How to Make it

1. Whip the cream, caramel sauce, cinnamon and ginger until thick.
2. Place layer of sponge finger biscuits in flat try with the ginger beer and soak for 1 min to soften.
3. To assemble the trifle, place layer of sponge fingers, half the egg nog, custard, cream, crushed gingerbread and repeat with remaining ingredients, finishing with whipped cream.
4. Top with gingerbread cookies to finish & serve.