Individual gingerbread trifles

Preparation

Cook the sticky toffee pudding according to packet instructions then leave to cool to room temperature.

1. Add the blackberries and 2 tbsp icing sugar to a pan, cover with a lid and warm over a medium heat for 5-6 minutes, swirling the pan occasionally, until the sauce is syrupy, but the blackberries are still holding their shape. Set aside to cool to room temperature. The blackberries will add some tang to the dish and balance the sweetness of the pudding.

2. Whisk the remaining 2 tbsp icing sugar, double cream, mascarpone and cinnamon together until they reach a medium peak and the whisk leaves a trail in the mixture.

3. When you're ready to serve, layer the sticky toffee pudding, spiced cream, blackberry coulis and gingernut biscuits into 4 tall glasses or bowls until you have used all the ingredients. Finish with an extra sprinkle of gingernut biscuit for a bit of extra crunch.

4. Serve immediately or store in the fridge for up to 24 hours.