Directions

1. Break up half the prepared gingerbread loaf into pieces and layer in the bottom of a trifle bowl
2. Measure with your heart and drizzle some alcohol over the loaf. For alcohol free you can use ginger beer, ginger syrup or alcohol free spirits
3. Next take half the custard and layer on top of the loaf
4. To prepare the caramel, empty the cans or jar into a separate bowl and using an electric beater beat for two to three minutes. This aerates the caramel and lightens it in colour
5. Take half the whipped caramel and spread it over the custard.
6. Next repeat the layer of gingerbread, alcohol custard and then caramel again
7. Whip cream and spread over the top as the final layer. Then garnish with broken flake or chocolate

Recipe Notes

1. If caramel condensed milk is unavailable, barkers sell a jar of dulce de leche, this works well and is usually near the ice cream toppings in the supermarket