Tipsy trifle cake with grilled peaches and gingerbread Recipe | Better Homes & Gardens Australia

Ingredients

• Cooking oil spray, to grease
• 2 x 250g blocks cream cheese, chopped, softened
• • 1⁄2 cup icing sugar mixture
• 2 tsp ground ginger
• 300ml thickened cream
• 11⁄4 cups peach iced tea flavoured cordial
• 1⁄3 cup Frangelico (hazelnut liqueur)
• 500g packet savoiardi sponge finger biscuits
• 1⁄2 cup thick caramel sauce
• 200g pfeffernüsse biscuits
• 1 Tbsp cocoa powder
• 1 cup double thick vanilla custard
• 2 Tbsp caster sugar
• • 2 large peaches, stoned, cut into wedges
• • 1⁄4 cup caramel topping, to drizzle
• • Toffee web, to decorate