caramel gingerbread trifles
- ¼ cup (75g) store-bought caramel or dulce de leche
- 1 litre good-quality vanilla ice-cream
- 12 x soft gingerbread cookies (Pfeffernüsse), crumbled
- Divide the caramel between 4 x 1-cup-capacity (250ml) glasses.
- Top with scoops of the ice-cream and serve scattered with the gingerbread. Serves 4
Photography: William Meppem
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