The gingerbread in this trifle has dense texture and peppery ginger flavor. About two-thirds of the cake is used for the trifle. Save the rest for snacking or cut it into cubes to toast and serve with ice cream.



Homemade Gingerbread

Lemon-White Chocolate Cream

Cranberry Compote


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.

  • 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; 21 g total fat; 205 mg cholesterol; 257 mg sodium. 63 g carbohydrates; 6 g protein;