Description
This Gingerbread Trifle is a stunning layered holiday dessert featuring spiced gingerbread cake, velvety cream cheese mousse, and sweet caramel. Make it ahead for stress-free entertaining and watch it become your most-requested seasonal showstopper.
Ingredients
For the Gingerbread (or use 1 lb store-bought):
2 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup brown sugar
1/2 cup molasses
2 large eggs
3/4 cup hot water
For the Cream Layer:
2 cups heavy whipping cream, cold
1/4 cup powdered sugar
1 teaspoon vanilla extract
8 ounces cream cheese, room temperature
1/2 cup mascarpone cheese (optional)
For Assembly:
1 cup caramel sauce
1 cup crushed gingersnap cookies
1/4 cup candied ginger, chopped
2 tablespoons chocolate shavings
1 teaspoon orange zest (optional)
Instructions
1. Prepare gingerbread: Preheat oven to 350°F. Mix flour, spices, baking soda, and salt in a bowl.
2. Cream butter and brown sugar until fluffy (3 minutes). Beat in molasses and eggs until combined.
3. Alternate adding dry ingredients and hot water to butter mixture. Pour into greased 9×13 pan.
4. Bake 30-35 minutes until toothpick comes out clean. Cool completely, then cut into 1-inch cubes.
5. Make cream layer: Beat cream cheese until smooth and fluffy (2-3 minutes with no lumps).
6. In chilled bowl, whip heavy cream with powdered sugar and vanilla to stiff peaks.
7. Gently fold whipped cream into cream cheese in three additions until fully combined and mousse-like.
8. Assemble trifle: Place 1/3 of gingerbread cubes in bottom of trifle dish.
9. Drizzle with 1/3 of caramel sauce, then spread 1/3 of cream mixture evenly.
10. Sprinkle with crushed cookies and candied ginger pieces.
11. Repeat layers two more times, ending with cream on top.
12. Garnish with chocolate shavings, remaining crushed cookies, and orange zest.
13. Cover with plastic wrap and refrigerate at least 4 hours or overnight before serving.
14. Remove from refrigerator 15 minutes before serving for optimal creaminess.
Notes
Gingerbread actually improves when slightly stale for trifle purposes – bake a day ahead.
Cream cheese must be at room temperature to avoid lumps in the cream mixture.
Don’t oversaturate layers with caramel – a light drizzle prevents sogginess.
Trifle tastes best after overnight rest when flavors meld together.
Store covered in refrigerator up to 3 days. Best within 48 hours.
Individual portions in small jars make excellent make-ahead party desserts.
For dairy-free version, use coconut cream and dairy-free cream cheese.
Gluten-free gingerbread works perfectly if sturdy and moist.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: No-Bake Assembly
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately)
- Calories: 425
- Sugar: 38g
- Sodium: 280mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 110mg
Keywords: gingerbread trifle, holiday dessert, layered dessert, make-ahead trifle, Christmas dessert