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
        


          
            