12974_7720_mejpg
Recipes // Desserts // White Chocolate Gingerbread Trifle

White Chocolate Gingerbread Trifle

cropped_11138_9848jpg

By Nancy Hopkins

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 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:

  1. 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.
  2. 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:

  1. 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:

  1. LAYER 1 In a 7- to 9-inch trifle bowl or other container, spoon in half the Lemon-White Chocolate Cream.
  2. LAYER 2 Evenly top with pieces of Homemade Gingerbread.
  3. LAYER 3 Spoon remaining Lemon-White Chocolate Cream on gingerbread layer.
  4. LAYER 4 Top with Cranberry Compote.
  5. LAYER 5 Top with the 1/2 cup reserved whipped cream and slivered candied ginger.
Featured Recipes
Loading

Personally Yours

14356_17233_mejpg
Marketplace Recommendations