Christmas Gingerbread Trifle
Christmas Gingerbread Trifle! This gorgeous gingerbread trifle is the perfect make-ahead-of-time dessert for the holiday season! Made up of boozy gingerbread crumble, dulce de leche whipped cream, and vanilla whipped cream, it would make a gorgeous statement at your next holiday get-together!
Nick’s favorite thing…
There are two things I love about this Christmas Gingerbread Trifle. Well, three. I love how easy it is to make. I love how the next day it’s a melt-in-your-mouth cakey experience and I love how much you guys love it!
What does Christmas Gingerbread Trifle taste like?
This dessert is a great make-ahead of time dessert. In fact, I insist it is, because the day after you put all the layers together, they get to know each other in the fridge and the cookie crumbs go soft and cakey. They soak in the Cointruea, cream and caramel cream layers. It all comes together to make a deviously creamy and melt in your mouth dessert experience.
What are the ingredients I need for Christmas Gingerbread Trifle?
Gingerbread cookies – I just bought regular gingernut cookies and crushed them but gingerbread cookies crushed will also work.
Brown sugar – dark or light will work.
Unsalted butter – melted.
Gingerbread loaf – the one I bought was from Coles here in Australia. It’s like a cake. Any version of it will work. Mine was quite small in size. About 2 cups when crumbled.
Cointreau – optional but adds a nice little spike to the trifle. Not enough to get you drunk of course.
Heavy cream – this is the type of cream used for whipping.
Sour cream – make sure it’s chilled and full fat. Not skim.
Powdered sugar – also known as icing sugar.
Vanilla Extract – Always use good quality vanilla extract when baking, it makes a huge difference. I have a great recipe here for it if you’d like to try your own!
Dulce de leche – caramel sauce will also work. Just add half the amount.
Gingerbread cookies – you can use store bought or home made. I only needed two for the top so I bought them.
My Top Tips!
Storage
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!
Making ahead of time
This dessert is great on the day it’s made, but even better the day after when all the ingredients have come together to create a creamy, cakey experience. Simply layer the dessert and then cover it with plastic wrap and let it set in the fridge overnight. Then finish decorating 20 minutes before serving.
Other Recipes You Might Like!
- Cookies & Cream Cheesecake Trifle
- Raspberry Trifle Cupcakes
- Christmas Candy Cane Brookies
- Christmas Wreath Cake
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Christmas Gingerbread Trifle
Serves 8
Ingredients
Crumble
- 4 cups / 500 g gingerbread cookies (or ginger-nut cookies)
- 2 tbsp brown sugar
- 3/4 cup / 150 g unsalted butter, melted
- 1/2 loaf / 400 g gingerbread
- 1/3 cup / 90 ml Cointreau (optional)
Whipped Cream
- 3 1/2 cups / 900 ml heavy cream, divided
- 1 cup / 250 g sour cream, chilled
- 1/3 cup / 40 g powdered sugar, sifted
- 1 tsp vanilla extract
- 1 cup / 330 g dulce de leche
- 2 gingerbread cookies
Whipped Cream
- 2 cups / 500 ml heavy whipping cream
- 1 tsp vanilla extract
Learn How To Make it! [VIDEO]
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 (prep the day of)
- 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 Cointreau (optional),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 Cointreau 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 6-8hours or overnight before piping whipped cream on top . Add two gingerbread cookies on top. Use a large serving spoon to serve.
Notes
Nutrition
2 comments
Hi
Love your recipes. Can’t find the recipe for the tiramisu trifle. Need to make this please.
Thanks so much! Unfortunately that one isn’t on the site yet. Will have it up soon! N x