Cream cheese caramel trifle

Ingredients for 4 servings:

• 4 tbsp sugar
• 250 ml whipped cream
• 1 pinch of salt
• 300 g raspberries, frozen
• 4 tbsp powdered sugar
• 200 g biscuit(s) (ginger shortbread)
• 100 g candy(s) (cream caramel toffees)
• 400 g double cream cheese
• 300 g cream yogurt, Greek
• 2 tbsp powdered sugar
• 2 tsp lime peel, organic, grated

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

1. Caramelize 4 tablespoons of sugar in a saucepan. Deglaze the caramelized sugar with 250 ml of heavy cream. Add a pinch of salt, bring to a boil, and simmer for about 5 minutes. Let cool. 2. Thaw 300 g of frozen raspberries and mix with 4 tablespoons of powdered sugar. Roughly crumble 200 g of ginger shortbread and 100 g of caramel toffees and mix in. 3. Mix together 400 g of double cream cheese, 300 g of Greek yogurt, 2 tablespoons of powdered sugar, and 2 teaspoons of grated organic lime zest. 4. Layer the crumb mix, raspberries, and cream cheese mixture in this order in 4 dessert glasses and spread the caramel sauce on top.