Gingerbread trifle
Try making these gorgeous gingerbread trifles to impress your guests this Christmas. These fancy and festive looking masterpieces taste as good as they look but is quick, simple, and requires little to no cooking.
Ingredients
Method
Ingredients
- 1/2 Ginger loaf
- 5x Gingernut biscuits
- White chocolate mouse:
- 1/2 cup white or blondie or Caramilk chocolate, chopped into small pieces.
- 3/4 cup heavy cream
- Caramel custard:
- 1/2 cup Vanilla Bean Custard
- 1/2 cup Dulce De Leche Milk Caramel
- Spiced cream:
- 3/4 cup heavy cream
- 1 tbsp maple syrup (or to taste)
- 1/4 - 1/2 tsp mixed spice (to taste)
- Topping suggestions:
- Extra gingernut biscuits crumbs or biscuits
- Dark chocolate or white chocolate drizzle
- Caramel popcorn
Method
- Make the white chocolate mousse — using a double boiler method: melt 1/4 cup cream with chocolate and set aside.
- Beat the remaining cream in a separate bowl until soft peaks, and fold in the melted white chocolate.
- Pour the chocolate mousse into the 4 glasses. Put in the fridge to set for 5 hours or overnight.
- Use a fork (or hands) to break up the ginger loaf into a crumb, a few lumps is ok.
- Chop gingernut biscuits with a knife, leaving a few larger chunks for texture.
- Make the caramel custard — add ingredients into a bowl and fold together until combined. Keep in the fridge until ready to assemble and serve.
- Before you’re about to assemble, whip all the spiced cream ingredients together until soft peaks.
- To assemble — layer 2-3 tbsp of gingerbread loaf on top of the set mousse layer. Spread out to the edges.
- Spoon over caramel custard and lightly spread to the edges. Top with spiced cream, gingernut crumbs, and any additional toppings of your choice.
- Serve straight away.