Description
Layers of spiced gingerbread cake, whipped cream infused with cinnamon and ginger, and sweetener combine in this elegant and festive gingerbread trifle. This British-inspired holiday dessert is easy to assemble, visually stunning, and perfect for sharing during seasonal celebrations.
Ingredients
For the Gingerbread Cake
- 1 batch gingerbread cake, cubed
For the Cream Layer
- 1 cup whipped cream (or coconut cream for a dairy-free option)
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- 1 tbsp sweetener or maple syrup
Instructions
- Prepare the cake cubes: Cube the gingerbread cake into bite-sized pieces, ensuring even sizes for a uniform layering effect in the trifle dish.
- Whip the cream: In a bowl, whip the cream (or coconut cream) until soft peaks form. Gently fold in the cinnamon, ginger, and sweetener or maple syrup until well combined and fragrant.
- Assemble the trifle: In a trifle dish, place a layer of gingerbread cake cubes at the bottom. Spoon a layer of the spiced whipped cream over the cake. Continue alternating layers of cake and cream until the dish is filled, finishing with a creamy layer on top.
- Chill before serving: Cover the trifle and refrigerate for at least 1 hour to allow the flavors to meld and the cream to set slightly, enhancing the texture and taste.
Notes
- Top the finished trifle with crushed pecans or ginger snap cookie crumbs for added texture and festive flavor.
- Use coconut cream instead of whipped cream for a dairy-free and vegan-friendly alternative.
- Adjust the amount of sweetener to taste, especially if your gingerbread cake is very sweet or less sweet.
- This dessert can be prepared a day ahead for convenience; just keep it covered and chilled.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: British-Inspired
