Gingerbread and caramel trifle

A show stopper dessert, and incredibly easy.  If you are a trifle fan, you will love this dessert – brimming with thick caramel cream, and spicy gingerbread.  This trifle featured on my Christmas table this year and was the first to go!

Gingerbread and caramel trifle
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  1. 900ml thickened cream
  2. 1 cup (330g) thick caramel sauce, such as Nestle top n fill
  3. 250g sour cream
  4. 1 tbs icing sugar, sifted
  5. 800g gingerbread cake (or other bought cake)
  6. 90ml marsala or brandy
  7. 1 1/2 teaspoon cinnamon
  8. 200g gingerbread biscuits (or gingernut), crumbled
  1. Divide thickened cream between two bowls. Add the caramel to one bowl and whisk until thickened. In the other bowl, whisk cream, sour cream and icing sugar until thickened.
  2. Cut cake into 2cm-thick slices then layer a third at the bottom of a 3L trifle dish. Drizzle with a third of the marsala, sprinkle over a third of the cinnamon, then a quarter of the gingerbread crumbs.
  3. Top with a third of the dulce de leche mix, then a third of the whipped cream. Repeat twice and finish with remaining biscuit crumbs.
  1. (Adapted from Recipe from
The Sassy Cook