Description

Australia's Favourite Custard

Pauls makes the moment better. It's the dairy that's been turning everyday occasions into delicious ones since 1933. Pauls Double Thick French Vanilla Custard makes the moment sweeter. Enjoy it on its own, with your favourite dessert or try in our deliciously festive Gingerbread Trifle recipe.

Gingerbread Trifle

Ingredients
900g Pauls Double Thick French Vanilla Custard
2/3 cup Pauls Egg Nog
900ml Pauls thickened cream
1 cup caramel sauce
1 tsp Cinnamon
1 tsp ginger
350g sponge finger biscuits
2 cups ginger beer/kombucha
200g gingerbread biscuits, roughly crushed
To decorate: Gingerbread cookies

Method
1. Whip the cream, caramel sauce, cinnamon and ginger until thick.
2. Place layer of sponge finger biscuits in flat tray with the ginger beer and soak for 1 min to soften.
3. To assemble the trifle, place layer of sponge fingers, half the egg nogg, custard, cream, crushed gingerbread and repeat with remaining ingredients, finishing with whipped cream.
4. Top with gingerbread cookies to finish & serve.