Tipsy peach and gingerbread trifle - Better Homes & Gardens Australia

Ingredients

• 1⁄4 cup caster sugar
• 5 large peaches, stoned, cut into wedges
• 250g block cream cheese, chopped, softened
• • 1⁄2 cup icing sugar mixture
• 600ml thickened cream
• 1⁄4 cup peach iced tea flavoured cordial
• 1 Tbsp Frangelico (hazelnut liqueur)
• 300g pfeffernüsse biscuits, roughly broken
• 3⁄4 cup caramel topping
• 900g double thick vanilla custard
• • Extra 600ml thickened cream, whipped
• Extra 1⁄4 cup caramel topping, to drizzle
• Toffee web, to decorate (see steps on how to make the toffee below)