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
- Empty the vanilla custard in a saucepan and warm over low heat
- Add the chopped chocolate and stir until melted and smooth. Place clingfilm directly on the surface to avoid a skin forming and chill
- Cut the ginger cakes into thin slices and line the bottom of a large trifle bowl. Reserve any spare pieces and cut into cubes
- Drizzle the cake layer with spiced rum
- Add a layer of sliced pears and scatter with the crystallised ginger
- Pour the chilled custard over the pears
- Place the cookies in ziplocked bag and crush with a rolling pin
- Scatter the gingersnap cookies and any remaining cake over the custard and chill
- Place the double cream, icing sugar and vanilla in a large bowl
- 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)
- Transfer the cream into a piping bag fitted with a large star tip (or you can simply spoon it on the trifle
- Pipe generous rosettes of the whisked cream over the cookies
- Decorate with gingerbread cookies and dust with icing sugar. Serve immediately or keep chilled for up to a day ahead
