Description
Don’t waste time with accurate measurements. Eyeball the quantities. After you’ve assembled the first icebox trifle, you’ll know how much your individual glassware holds.
Scale
Ingredients
- 500 mL whipping cream
- 500 mL jar McEwan Riesling Apple preserves
- 250 mL jar Rootham Irish Style Caramel Sauce (you will have lots left over, so a 125 mL jar should do)
- 2 packages (150 g each) Walkers Stem Ginger Biscuits
Instructions
- In a large bowl, whip the cream until stiff peaks form.
- Set out 6 highball glasses big enough to fit the cookies without breaking them. Place about 2 tablespoons of the whipped cream at the bottom of the glass and gently spread the cream to cover the bottom. Add about 1 tablespoon of McEwan Riesling Apples. Drizzle gently with the caramel sauce. Place one stem ginger biscuit on top and press gently so the entire bottom of the cookie comes in contact with the cream. Repeat the cream-apple-caramel-cookie layer once more. Top with cream, apple and caramel. Assemble five more icebox trifles in the remaining glasses.
- Cover with plastic wrap and refrigerate 24 hours before serving.