Caramel gin­ger­bread tri­fles

Sunday Tasmanian - Tassie Living - - TASTE -

¼ cup ( 75g) store- bought caramel or dulce de leche 1 litre good- qual­ity vanilla ice cream 12 soft gin­ger­bread cook­ies ( Pf­ef­fer­nüsse)+, crum­bled

Di­vide the caramel be­tween four 250ml glasses. Top with scoops of the ice cream and serve scat­tered with the gin­ger­bread. Serves 4.

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