Ingredients

450 g whipped cream
450 g double cream cheese
100 g light syrup
1 packet vanilla sugar
250 g soft caramel candies (e.g. Creme Moo-Muhs)
220 ml milk
450 g speculoos
1 teaspoon cinnamon
1 teaspoon ground ginger
1 pinch of ground cloves 1
large freezer bag

preparation

1. First, for the caramel sauce, chop the cream candies and heat them in a saucepan with 100 ml of milk while stirring and melt them. Let the sauce cool for about 1 1⁄2 hours.

2. Next, put the speculoos in a large freezer bag and roll over it with a cake roll until the cookies are roughly crumbled. Beat the cream until semi-stiff. Then briefly mix the cream cheese, syrup, vanilla sugar, cinnamon, ginger and cloves with the whisk of the mixer.

3. Now pour in 120 ml milk and stir into a soft cream. If necessary, stir in a little more milk if the cream is too thick. Fold the cream into the cream cheese cream in 2 portions.

4. Now layer the biscuit crumbs, cream and sauce in several layers in a large glass bowl. Finish the trifle with a layer of cream. Spread some cookie crumbs and the rest of the caramel sauce on top. Complete!