Caramel Gold Bretzeli Dessert

To make the Bretzeli layer: Set aside 4 Bretzeli for the Gold Bretzeli decoration. Crush the rest of the Bretzeli into crumbs in a blender. Add the sugar, water and lemon juice to a pan and mix together. Heat the sugar until it forms a light-brown caramel. Dip the 4 Bretzeli for the decoration into the caramel briefly using tongs (take care - very hot) and leave to cool on baking paper. Quickly mix the Bretzeli crumble with the rest of the caramel and also leave to cool on baking paper.

To make the cream, mix together all of the ingredients and chill in the fridge until the Bretzeli crumble is cool.

Once the caramel Bretzeli crumble is cooled, pour it back into the blender and crush into small crumbs once again. Spoon the cream into a piping bag. Pipe a thin layer of filling onto the base in each jar. Then add alternate layers of Bretzeli crumble and cream. Top with cream. Cover and place in the fridge. The dessert can be kept refrigerated for up to two days.

Shortly before serving, place a Gold Bretzeli on the top layer of cream in each jar to decorate.