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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

White Chocolate-Gingerbread Trifle

Makes: 10 to 12 servings
Prep 50 mins Bake 350°F 25 mins Chill 2 hrs
White Chocolate-Gingerbread Trifle
Ingredients
  • Homemade Gingerbread
  • 2  cups  all-purpose flour
  • 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
  • 4  egg yolks
  • 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 - 1/2  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.

Lemon-White Chocolate Cream::

3. 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.

4. 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.

Cranberry Compote: :

5. 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

Trifle Assembly::

6. LAYER 1 In a 7- to 9-inch trifle bowl or other container, spoon in half the Lemon-White Chocolate Cream.

7. LAYER 2 Evenly top with pieces of Homemade Gingerbread.

8. LAYER 3 Spoon remaining Lemon-White Chocolate Cream on gingerbread layer.

9. LAYER 4 Top with Cranberry Compote.

10. LAYER 5 Top with the 1/2 cup reserved whipped cream and slivered candied ginger.

Nutrition Facts (White Chocolate-Gingerbread Trifle)
  • Servings Per Recipe 10,
  • cal. (kcal) 452,
  • Fat, total (g) 21,
  • chol. (mg) 205,
  • sat. fat (g) 12,
  • carb. (g) 63,
  • Monosaturated fat (g) 6,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 3,
  • sugar (g) 39,
  • pro. (g) 6,
  • vit. A (IU) 729,
  • vit. C (mg) 24,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 56,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 257,
  • Potassium (mg) 559,
  • calcium (mg) 111,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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