- 900ml Double Cream
- 330g Caramel
- 250g Sour Cream
- 40g Icing Sugar – Sifted
- 800g Jacob’s Kimberley biscuits
- 90ml Brandy
- 1 tsp Optional
- 200g Jacob’s Ginger Nut biscuits, crumbled
- 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.