Spekulatius-Toffee-Trifle

Name: Spekulatius-Toffee-Trifle
Cook time: 40 min
Total time: 40 min
Yield: 8
Ingredients: 250 g soft caramel sweets (e.g. cream moo-moo); 200 ml Milk; 400 g Speculoos; 500 g Whipped cream; 600 g Double cream cheese; 100 g light syrup; 1 package Vanilla sugar; 1 TEASPOON Cinnamon; 1 TEASPOON ground ginger; 1 knife tip ground cloves; 1 large freezer bag

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

If speculoos, delicious cream and toffee sauce are layered, then after the first spoonful they all float in seventh dessert heaven, I promise!

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 8

250 g soft caramel sweets (e.g. cream moo-moo)
200 ml Milk
400 g Speculoos
500 g Whipped cream
600 g Double cream cheese
100 g light syrup
1 package Vanilla sugar
1 TEASPOON Cinnamon
1 TEASPOON ground ginger
1 knife tip ground cloves
1 large freezer bag

Directions

1
For the caramel sauce, chop cream toffees and heat and melt them together with 100 ml milk in a saucepan while stirring. Let the sauce cool down for about 1 1⁄2 hours.
2
Put the speculoos into a large freezer bag and roll a cake roll over it until the cookies are coarsely crumbled. Whip the cream until semi-stiff. Mix cream cheese, syrup, vanilla sugar, cinnamon, ginger and cloves briefly with the whisks of the mixer.
3
Add 100 ml of milk and mix to a soft cream. If the cream is too firm, stir in some more milk. Fold cream in 2 portions into the cream of cream cheese.
4
Layer the cookie crumbs, cream and sauce in several layers in a large glass bowl. Finish trifle with a layer of cream. Spread some cookie crumbs and the rest caramel sauce on top.