White Chocolate-Gingerbread Trifle

White Chocolate-Gingerbread Trifle Enlarge Image
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29 users rated this recipe an average rating of 4.5
Makes:
10 servings
Prep:
50 mins
Bake:
25 mins 350°F
Chill:
2 hrs
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White Chocolate-Gingerbread Trifle

Ingredients Homemade Gingerbread
1 1/2
teaspoons baking soda
1
tablespoon ground ginger
1
teaspoon ground cinnamon
1/2
teaspoon salt
1
cup molasses
3/4
cup water
1/2
cup unsalted butter
1/4
cup firmly packed brown sugar
2
eggs
Lemon-White Chocolate Cream
2
eggs
1/2
cup sugar
1/2
cup lemon juice
2
ounces white chocolate, chopped
1
cup whipping cream
Cranberry Compote
1
12 ounce bag cranberries
1/2
cup water
1/3
cup sugar
1 1/2
cups sliced strawberries
2
tablespoons silvered candied ginger

Directions

    Homemade Gingerbread:
  1. Preheat oven to 350 degrees F. Grease a 9x9x2-inch square pan, then line bottom of pan with parchment paper. In a medium bowl sift together the flour, baking soda, ginger, cinnamon, and salt; set aside.
  2. In a small saucepan heat the molasses, water, butter, and brown sugar until hot, stirring until butter and brown sugar are melted. In a large bowl whisk the 2 eggs until blended. Slowly whisk in the molasses mixture. Stir in flour mixture. Pour batter in prepared pan. Bake for 25 to 30 minutes, until a skewer inserted near center comes out clean. Cool gingerbread in pan. Remove from pan. Tear two-thirds of the cake into pieces (about 7 cups). Set aside until ready to assemble trifle.
  3. Lemon-White Chocolate Cream:
  4. in a bowl whisk together egg yolks, whole eggs, sugar, and lemon juice. Transfer to a heavy medium-size saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon until thickened. If mixture becomes lumpy, whisk until smooth. Remove from heat. Whisk in white chocolate until smooth. Strain into a bowl. Cover with plastic wrap directly on surface. Refrigerate until cold.
  5. In a large mixing bowl beat whipping cream until soft peaks form. Remove, cover, and chill 1/2 cup of the whipped cream to use as topping. Fold remaining whipped cream into cold Lemon-White Chocolate Cream; refrigerated until ready to assemble trifle.
  6. Cranberry Compote:
  7. in a medium saucepan combine cranberries, water, and sugar. Cook over medium heat for 10 minutes, stirring occasionally, until cranberries are soft. Cool completely. Stir in strawberries
  8. Trifle Assembly:
  9. LAYER 1 In a 7- to 9-inch trifle bowl or other container, spoon in half the Lemon-White Chocolate Cream.
  10. LAYER 2 Evenly top with pieces of Homemade Gingerbread.
  11. LAYER 3 Spoon remaining Lemon-White Chocolate Cream on gingerbread layer.
  12. LAYER 4 Top with Cranberry Compote.
  13. LAYER 5 Top with the 1/2 cup reserved whipped cream and slivered candied ginger.

Nutrition Facts

(White Chocolate-Gingerbread Trifle)
    Per serving:
  • 452 kcal cal.,
  • 21 g fat
  • (12 g sat. fat,
  • 1 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 205 mg chol.,
  • 257 mg sodium,
  • 63 g carb.,
  • 3 g fiber,
  • 39 g sugar,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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