How to make a show-stopping gingerbread trifle

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This Christmas, do desert a little differently.

Rather than the traditional festive pudding, opt for a gingerbread trifle that’ll have your guests licking their lips and coming back for seconds. Supergolden Bakes’ Lucy Parissi has created this guide on how to make a gingerbread trifle – follow this video and you’ll have the perfect pud in no time at all.

How to make a gingerbread trifle

Ingredients (serves 8-10)

  • 500g good quality vanilla custard
  • 200g white chocolate, finely chopped
  • 2 x sticky ginger cakes (450g total)
  • 3-4 tbsp spiced rum (optional)
  • 1 x 400g tin pears in juice, drained and sliced
  • 2 tsp crystallised ginger, finely chopped (optional)
  • 10 gingersnap biscuits, crushed
  • 500ml double cream
  • 200g icing sugar
  • 1 tsp vanilla extract
  • Gingerbread cookies to decorate (optional)
  • A little icing sugar to dust

Method

  1. Empty the vanilla custard in a saucepan and warm over low heat
  2. Add the chopped chocolate and stir until melted and smooth. Place clingfilm directly on the surface to avoid a skin forming and chill
  3. Cut the ginger cakes into thin slices and line the bottom of a large trifle bowl. Reserve any spare pieces and cut into cubes
  4. Drizzle the cake layer with spiced rum
  5. Add a layer of sliced pears and scatter with the crystallised ginger
  6. Pour the chilled custard over the pears
  7. Place the cookies in ziplocked bag and crush with a rolling pin
  8. Scatter the gingersnap cookies and any remaining cake over the custard and chill
  9. Place the double cream, icing sugar and vanilla in a large bowl
  10. Use a hand mixer to whisk on low speed to combine and increase speed to maximum until you have peaks (You can also use a stand mixer to whisk the cream)
  11. Transfer the cream into a piping bag fitted with a large star tip (or you can simply spoon it on the trifle
  12. Pipe generous rosettes of the whisked cream over the cookies
  13. Decorate with gingerbread cookies and dust with icing sugar. Serve immediately or keep chilled for up to a day ahead