preparation:
1. First, for the caramel sauce, chop the cream candies and heat them in a saucepan with 100 ml of milk while stirring and melt them. Let the sauce cool for about 1 1⁄2 hours.
2. Next, put the speculoos in a large freezer bag and roll over it with a cake roll until the cookies are roughly crumbled. Beat the cream until semi-stiff. Then briefly mix the cream cheese, syrup, vanilla sugar, cinnamon, ginger and cloves with the whisk of the mixer.
3. Now pour in 120 ml milk and stir into a soft cream. If necessary, stir in a little more milk if the cream is too thick. Fold the cream into the cream cheese cream in 2 portions.
4. Now layer the biscuit crumbs, cream and sauce in several layers in a large glass bowl. Finish the trifle with a layer of cream. Spread some cookie crumbs and the rest of the caramel sauce on top. Complete!
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