Nothing says "it's time to celebrate!" more than this mash-up white chocolate dessert. With layers of cranberries, lemon cream, and homemade cake, this gingerbread trifle will be the star of your holiday spread.

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Ingredients

Directions

  • Preheat oven to 350° 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.

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  • 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.

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  • 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.

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  • 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.

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  • 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

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

    LAYER 2 Evenly top with pieces of Homemade Gingerbread.

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

    LAYER 4 Top with Cranberry Compote.

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

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Nutrition Facts

452 calories, 21 g fat (12 g saturated fat, 1 g polyunsaturated fat, 6 g monounsaturated fat), 205 mg cholesterol, 257 mg sodium, 63 g carbohydrates, 3 g fiber, 39 g sugar, 6 g protein.

Reviews (2)

Most helpful positive review

12/16/2017
I have made this several times and get requests for it! Great recipe.

Most helpful critical review

12/10/2013
Made this for a pre-Christmas gathering. Delicious! I didn't bother with the cranberry compote and just used fresh raspberries on top instead, as it is summer here, but it was very, very good and I will be adding it to my dessert repertoire.
3 Ratings
  • 5 Rating Star 2
  • 0 Rating Star 1
12/10/2013
Made this for a pre-Christmas gathering. Delicious! I didn't bother with the cranberry compote and just used fresh raspberries on top instead, as it is summer here, but it was very, very good and I will be adding it to my dessert repertoire.
12/16/2017
I have made this several times and get requests for it! Great recipe.