Jacob’s Kimberley Trifle | Jacob's Biscuits

Divide the double cream evenly between two bowls. Add the caramel to one bowl and whisk until thickened, Add the sour cream and icing sugar to a second bowl and whisk until thickened.
Layer one third of the Jacob’s Kimberley biscuits over the bottom of a large trifle dish. Drizzle with one-third of the brandy, sprinkle with over one-third of the cinnamon, then one-quarter of the Jacob’s Ginger Nut crumbs,
Top with one-third of the caramel mix, followed by one-third of the sour cream mixture. Repeat the layering process twice. Finish the trifle with the remaining biscuit crumbs and more Jacob’s Kimberley biscuits.