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–+ servings
Hand putting in a gingerbread man for Gingerbread Trifle

Christmas Gingerbread Trifle

This gorgeous gingerbread trifle is the perfect make ahead of time dessert for the holiday season! Layers of boozy gingerbread crumble, dulce de leche whipped cream and vanilla whipped cream!
Author: Nick Makrides
4.55 from 11 votes
Print Recipe Pin Recipe
Prep 15 minutes
Cook 20 minutes
Total 3 hours 20 minutes
Course Dessert
Cuisine American
Servings 8
Calories 372 kcal

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

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.

Video

Notes

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, caky 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.

Nutrition

Calories:372kcal | Carbohydrates:5g | Protein:1g | Fat:39g | Saturated Fat:25g | Polyunsaturated Fat:1g | Monounsaturated Fat:11g | Trans Fat:1g | Cholesterol:127mg | Sodium:26mg | Potassium:56mg | Fiber:1g | Sugar:3g | Vitamin A:1407IU | Vitamin C:1mg | Calcium:47mg | Iron:1mg
Keyword christmas, Gingerbread cookies, Trifle
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