THIS IS SO EASY TO MAKE! Gingerbread Trifle - The Scran Line
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RECIPE
Crumble
500g gingerbread cookies (or gingernut), crumbled
2 tbsp brown sugar
150g unsalted butter, melted
400g - 1/2 loaf gingerbread
90ml - 1/3 cup Cointreau (optional)
Cream
900ml - 3 1/2 cups heavy whipping cream, split
250g - 1 cup sour cream
40g - 1/3 cup powdered sugar, sifted
1 tsp vanilla extract
330g - 1 cup dulce de leche
2 gingerbread men cookies, store bought
Whipped Cream
500ml - 2 cups heavy whipping cream
1 tsp vanilla extract
Instructions:
Crumble
Preheat your oven to 180°C / 355°F. Line a baking tin with baking paper and set aside.
Add the cookies, brown sugar and cinnamon to the bowl of a food processor and blitz until you reach a fine crumb. Alternatively, you can crush them by putting them in a large zip lock bag and crush them using a rolling pin. Add the melted butter and blitz to coat the crumbs. Pour out onto the baking tray and bake for 20 minutes or until golden. Allow to cool completely.
Add the cooled crumbs into a large mixing bowl along with the crumbled gingerbread loaf combine using a spatula. Put about 1/2 cup of the mixture into a small bowl to add on the top when finished.
Cream
Split the cream into two separate bowls. Add the dulce de leche to one bowl and whip using an electric hand mixer until you reach stiff peaks. Add the sour cream (can substitute with mascarpone), powdered sugar and vanilla extract to the other and whip to stiff peaks.
Whipped cream (to prep the day it’s served)
Add the heavy whipping cream and vanilla extract to a large mixing bowl and whip to stiff peaks using an electric hand mixer. Add to a piping bag fitted with an open star tip.
Assembly
Add 1/4 of the crumble mixture to the bottom of a 3L (12 cup) trifle bowl. Drizzle with 1/4 of the marsala, then top with 1/2 the dulce whipped cream. Use a spoon to spread around. Add another 1/4 of crumble mixture, followed by 1/4 of marsala and add 1/2 the sour cream whipped cream. Spread using a spoon. Repeat those two layers and finish with the left-over crumble mixture. Allow to chill in the fridge for 6-8 hours or overnight before piping whipped cream on top . Add two gingerbread men on top. Use a large serving spoon to serve.
Notes
Trifle can be covered and stored in the fridge for up to three days and makes a great ahead of time dessert option for the holiday season!
http://thescranline.com
-
FOLLOW ME HERE:
Instagram: https://www.instagram.com/TheScranLine/
Facebook: http://facebook.com/TheScranLine
Pinterest: https://au.pinterest.com/TheScranLine/
Twitter: http://www.twitter.com/TheScranLine
RECIPE
Crumble
500g gingerbread cookies (or gingernut), crumbled
2 tbsp brown sugar
150g unsalted butter, melted
400g - 1/2 loaf gingerbread
90ml - 1/3 cup Cointreau (optional)
Cream
900ml - 3 1/2 cups heavy whipping cream, split
250g - 1 cup sour cream
40g - 1/3 cup powdered sugar, sifted
1 tsp vanilla extract
330g - 1 cup dulce de leche
2 gingerbread men cookies, store bought
Whipped Cream
500ml - 2 cups heavy whipping cream
1 tsp vanilla extract
Instructions:
Crumble
Preheat your oven to 180°C / 355°F. Line a baking tin with baking paper and set aside.
Add the cookies, brown sugar and cinnamon to the bowl of a food processor and blitz until you reach a fine crumb. Alternatively, you can crush them by putting them in a large zip lock bag and crush them using a rolling pin. Add the melted butter and blitz to coat the crumbs. Pour out onto the baking tray and bake for 20 minutes or until golden. Allow to cool completely.
Add the cooled crumbs into a large mixing bowl along with the crumbled gingerbread loaf combine using a spatula. Put about 1/2 cup of the mixture into a small bowl to add on the top when finished.
Cream
Split the cream into two separate bowls. Add the dulce de leche to one bowl and whip using an electric hand mixer until you reach stiff peaks. Add the sour cream (can substitute with mascarpone), powdered sugar and vanilla extract to the other and whip to stiff peaks.
Whipped cream (to prep the day it’s served)
Add the heavy whipping cream and vanilla extract to a large mixing bowl and whip to stiff peaks using an electric hand mixer. Add to a piping bag fitted with an open star tip.
Assembly
Add 1/4 of the crumble mixture to the bottom of a 3L (12 cup) trifle bowl. Drizzle with 1/4 of the marsala, then top with 1/2 the dulce whipped cream. Use a spoon to spread around. Add another 1/4 of crumble mixture, followed by 1/4 of marsala and add 1/2 the sour cream whipped cream. Spread using a spoon. Repeat those two layers and finish with the left-over crumble mixture. Allow to chill in the fridge for 6-8 hours or overnight before piping whipped cream on top . Add two gingerbread men on top. Use a large serving spoon to serve.
Notes
Trifle can be covered and stored in the fridge for up to three days and makes a great ahead of time dessert option for the holiday season!
