Irresistible Gingerbread Trifle: A Cozy Holiday Delight
Discover the Irresistible Gingerbread Trifle, a festive layered dessert to delight your holiday gatherings.
Equipment
- 8-inch square baking pan
- Mixing Bowls
- Whisk
- Spatula
Ingredients
For the Gingerbread Cake
- 2 cups all-purpose flour substitute with gluten-free flour for a gluten-free option
- 1 teaspoon baking soda ensure it's fresh for best results
- 2 teaspoons ground ginger fresh grated ginger enhances flavor
- 1 teaspoon ground cinnamon nutmeg can offer a different spice profile
- 1/2 teaspoon ground nutmeg substitute with cinnamon
- 1/2 teaspoon salt enhances flavor and balances sweetness
- 1/2 cup unsalted butter margarine can be used for a dairy-free option
- 1 cup brown sugar light or dark versions are interchangeable
- 1/2 cup granulated sugar consider reducing quantity for a less sweet taste
- 2 large eggs flaxseed eggs can be used for a vegan option
- 1/2 cup molasses light corn syrup can be an alternative if needed
- 1 cup hot water activates the baking soda and moistens the batter
For the Whipped Topping
- 1 cup heavy whipping cream coconut cream is a great dairy-free substitute
- 1/4 cup powdered sugar can be omitted for a less sweet flavor
- 1 teaspoon vanilla extract replace with almond extract for a slight twist
For the Custard (Optional)
- 2 cups whole milk almond or oat milk are good dairy-free substitutes
- 1/2 cup granulated sugar adjust according to taste
- 4 large egg yolks cornstarch can be used for a fully egg-free custard
- 1/4 cup cornstarch can be replaced with arrowroot powder if needed
- 2 tablespoons butter can be omitted for a lighter custard
For Assembly and Garnish
- 1 cup crushed gingersnap cookies crushed graham crackers work in a pinch
- ground cinnamon or nutmeg for garnish enhances both aesthetic and flavor
Instructions
Basic Instructions
- Preheat your oven to 350°F (175°C) and grease and flour an 8-inch square baking pan.
- In a large mixing bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground nutmeg, and salt.
- In a separate bowl, cream together softened unsalted butter with the brown sugar and granulated sugar until light and fluffy.
- Add in the eggs one at a time, mixing well after each addition. Then, stir in the molasses until fully incorporated.
- Gradually mix the dry ingredients into the wet mixture, alternating with hot water until just combined.
- Pour the batter into your prepared pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely before assembling the trifle.
- In a clean mixing bowl, whip the heavy whipping cream with powdered sugar and vanilla extract until soft peaks form.
- If you're opting for custard, heat the whole milk in a saucepan and whisk together the egg yolks, granulated sugar, and cornstarch until smooth.
- Combine hot milk with the egg mixture, return to heat, and stir until thickened. Cool and incorporate vanilla and butter.
- In a serving dish, layer cubed gingerbread cake, whipped cream, and optional custard. Continue layering until you reach the top, finishing with whipped cream.
- Garnish with crushed gingersnap cookies and sprinkle with ground cinnamon or nutmeg. Refrigerate your trifle for 2+ hours before serving.
- Serve chilled and enjoy!
Notes
Optional: Top with a sprinkle of extra gingersnap crumbs for added texture. Exact quantities are listed in the recipe card below.
Nutrition
Serving: 1sliceCalories: 420kcalCarbohydrates: 55gProtein: 5gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 85mgSodium: 300mgPotassium: 230mgFiber: 1gSugar: 35gVitamin A: 500IUCalcium: 100mgIron: 2mg
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