Step 1

Divide thickened cream evenly between two bowls. Add the dulce de leche to one bowl and whisk until thickened. Add sour cream and icing sugar to second bowl and whisk until thickened.

Step 2

Cut cake into 2cm-thick slices, then layer one-third of slices over the bottom of a 3L (12-cup) trifle dish. Drizzle with one-third of the marsala, sprinkle over one-third of the cinnamon, then one-quarter of the gingerbread crumbs.

Step 3

Top with one-third of the dulce de leche mix, then onethird of the whipped cream mixture. Repeat layering process twice, finishing with remaining biscuit crumbs.