For the caramel sauce, chop cream toffees and heat and melt them together with 100 ml milk in a saucepan while stirring. Let the sauce cool down for about 1 1⁄2 hours.
Put the speculoos into a large freezer bag and roll a cake roll over it until the cookies are coarsely crumbled. Whip the cream until semi-stiff. Mix cream cheese, syrup, vanilla sugar, cinnamon, ginger and cloves briefly with the whisks of the mixer.
Add 100 ml of milk and mix to a soft cream. If the cream is too firm, stir in some more milk. Fold cream in 2 portions into the cream of cream cheese.
Layer the cookie crumbs, cream and sauce in several layers in a large glass bowl. Finish trifle with a layer of cream. Spread some cookie crumbs and the rest caramel sauce on top.