Rating: 4.5 stars
30 Ratings
  • 5 star values: 21
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0

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.

Source: Better Homes and Gardens

Gallery

Credit: Andy Lyons

Recipe Summary

prep:
50 mins
bake:
25 mins
chill:
2 hrs
total:
3 hrs 15 mins
Servings:
10
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Ingredients

Homemade Gingerbread
Lemon-White Chocolate Cream
Cranberry Compote

Directions

Homemade Gingerbread:
  • 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.

Lemon-White Chocolate Cream:
  • 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.

  • 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:
  • 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:
  • 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.

Nutrition Facts

452 calories; fat 21g; cholesterol 205mg; saturated fat 12g; carbohydrates 63g; mono fat 6g; poly fat 1g; insoluble fiber 3g; sugars 39g; protein 6g; vitamin a 728.9IU; vitamin c 23.6mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 1.6mg; vitamin b6 0.2mg; folate 56.4mcg; vitamin b12 0.4mcg; sodium 257mg; potassium 559mg; calcium 111.1mg; iron 3.1mg.
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