Gingerbread Trifle
- Contains Dairy
- Contains Wheat
- Contains Eggs
- Contains Nuts
Ingredients
- 21fl. oz double cream
- 3 tbsp icing sugar
- 1 tsp ground ginger
- ½ tsp ground cinnamon
- 4 tbsp Frangelico
- 15oz Jamaican ginger cake, cut into 2cm thick slices
- 7oz mini gingerbread men, divided, plus extra for topping
- 17oz prepared butterscotch pudding
- 8oz salted caramel
- Lebkuchen as desired, to decorate
- Chocolate stars as desired, to decorate
- Gold/silver sprinkles as desired, to decorate
- Trifle dish
Instructions
Step 1
To prepare the whipped cream, add the double cream, icing sugar, ground ginger, and cinnamon to a large bowl. Attach the hand mixer attachment to the power base, then assemble the whisk. Select power to begin whisking, starting on speed 1 and slowly increasing to speed 2 until stiff peaks form. Fold in Frangelico 1 tablespoon at a time with a metal spoon until desired flavour is achieved.
Step 2
Line the base of a large trifle dish with half of the Jamaican ginger cake. Then line the sides of the trifle dish with mini gingerbread men, gently pressing in.
Step 3
Layer with half of the butterscotch pudding, half the whipped cream, and half of the salted caramel. Repeat the layers with the remaining ginger cake, pudding, and caramel. Finish the top of the trifle with whipped cream.
Step 4
Sprinkle any remaining gingerbread crumbs on top, then add the remaining gingerbread men, a few Lebkuchen, chocolate stars and sprinkles, if desired. Chill for 30 minutes if desired, alternatively serve immediately.