Gingerbread Trifle
This layered bowl stacks gingerbread cake with vanilla pudding, caramel and billowy whipped cream. Make gingerbread trifle when you want cozy spice and a festive presentation.
Servings: 18
Equipment
- Stand Mixer or Electric Mixer
- Pastry Bag with Large Open Star Tip
- Trifle Dish 4-Quart
Ingredients
- 1 gingerbread cake 9 x 13-Inch
- 4 Cups milk
- 2 Packages vanilla pudding mix 8-Ounce packages, I used French Vanilla
- ½ Cup caramel sauce
- 3 Tablespoons brandy or cognac
- ¼ Teaspoon salt
- 3 ½ Cups heavy cream
- 1 Cup marshmallow fluff
- ½ Cup powdered sugar
- 1 Teaspoon vanilla extract
- 1 Cup toffee bits I used Heath Bits O Brickle
- 3 Tablespoons sprinkles gingerbread themed for garnish
Instructions
- Start by slicing your gingerbread cake into 1-inch pieces. Set aside.
- Next in a large mixing bowl mix together the milk and pudding mixes. Whisk until smooth. Set aside.
- In a small bowl mix together the caramel sauce and the brandy, whisk until combined.
- Using a stand mixer or an electric mixer whip the heavy cream, powdered sugar, marshmallow fluff, and vanilla to stiff peaks.
- Fill a piping bag with a large open star tip with approximately 1 ½ cups of the whipped cream. Set in the fridge for later, keeping the remaining whipped cream on the counter as you will use it momentarily.
- Spoon a very thin layer of the pudding into the bottom of a 4-quart trifle dish.
- On top of the pudding layer ⅓ of the gingerbread cake pieces.
- Drizzle a third of the caramel mixture on top of the gingerbread cake pieces in the trifle dish.
- Spoon ⅓ of the whipped cream onto the top of the cake pieces.
- Sprinkle ⅓ of the toffee pieces onto the whipped cream.
- Spoon ⅓ of the remaining pudding mixture onto the top of the toffee and whipped cream.
- Continue steps 6 through 10 until you have used all of the ingredients.
- At this point you can choose to serve right away however I recommend covering the trifle and letting it sit for at least 2 hours, but up to 24 hours.
- When ready to serve, take the trifle and piping bag of whipped cream out of the refrigerator. Pipe swirls of whipped cream around the outside edge of the trifle.
- Sprinkle Christmas themed sprinkles on top.
Notes
Keep cubes even: Uniform cake pieces stack cleaner and show sharper lines.
Reserve piping cream early: Set aside a portion before layering so swirls stay firm.
Mind the glass: Press layers to the edge so stripes read clearly.
Don’t overwork pudding: Whisk just until smooth so it sets nicely.
Layer lightly: Thin caramel passes prevent soggy pockets.
Reserve piping cream early: Set aside a portion before layering so swirls stay firm.
Mind the glass: Press layers to the edge so stripes read clearly.
Don’t overwork pudding: Whisk just until smooth so it sets nicely.
Layer lightly: Thin caramel passes prevent soggy pockets.
Nutrition
Calories: 472kcal | Carbohydrates: 60g | Protein: 5g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 72mg | Sodium: 371mg | Potassium: 157mg | Fiber: 0.4g | Sugar: 46g | Vitamin A: 925IU | Vitamin C: 0.3mg | Calcium: 168mg | Iron: 1mg
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