0 from 12 votes
Gingerbread Trifle
My delicious Gingerbread Trifle is the perfect last minute Christmas dessert! A decadent trifle with layers of gingerbread cake, custard, Biscoff spread and whipped cream that’s ready in under 30 minutes.
Prep Time
20 mins
Total Time
20 mins
Servings: 12
Calories: 738 kcal
Course:
Dessert
Cuisine:
British
Ingredients
For the whipped cream
- 1200 ml (5 cups) COLD cream double / heavy cream or whipping cream
- 120 g (1 cup) icing sugar powdered sugar
- 2 tsp vanilla extract
Gingerbread Trifle
- 600 ml (2 ½) store-bought vanilla custard divided
- 3 tbsp Biscoff spread (Cookie Butter spread)
- 900 g (2 lb) gingerbread cake cubed
- 250 g (1 cup) caramel sauce or Dulce de Leche
- 4 tbsp rum or gingerbread syrup or your choice of liqueur
To decorate
- gingerbread cookies
- festive sprinkles
Instructions
- Whip cold double cream, icing sugar and vanilla paste on a low to medium speed setting until the cream holds peaks. Chill in the fridge while you prepare the rest of the trifle elements.
- Combine the half the custard and Biscoff spread in a microwave safe bowl and heat for 30 second bursts until the Biscoff spread melts and you can easily stir the two together. Leave the rest of the custard plain.
- Slice the gingerbread cake into 2 cm (about an inch) cubes.
- Spoon a little of the whipped cream into a large trifle bowl (my trifle bowl has 3.5 litres capacity) and top with pieces of the gingerbread cake. Drizzle the cake with your choice of liqueur or syrup.
- Add a layer of the Biscoff custard and top with caramel syrup then repeat the layers adding cake, custard, cream and caramel, finishing with a layer of the whipped cream until you fill your trifle bowl.
- Decorate your trifle with Gingerbread Men or Gingerbread Christmas Trees (or even a mini Gingerbread House) just before serving and prepare to WOW everyone!
Cup of Yum
Notes
- * contains affiliate links. For more information, check my disclosure
- The size of your trifle dish will determine how much cake etc. you need to use. I used a 3.5 litre (14 cup) trifle bowl*.
- The cookies will soften in contact with the cream so only add them just before serving.
- Add a layer of tinned pears or banana slices if you like.
- The trifle can be assembled a day in advance and kept chilled until ready to serve.
Nutrition Information
Calories
738kcal
(37%)
Carbohydrates
83g
(28%)
Protein
9g
(18%)
Fat
43g
(66%)
Saturated Fat
25g
(125%)
Polyunsaturated Fat
2g
Monounsaturated Fat
12g
Cholesterol
239mg
(80%)
Sodium
555mg
(23%)
Potassium
271mg
(8%)
Fiber
1g
(4%)
Sugar
41g
(82%)
Vitamin A
1695IU
(34%)
Vitamin C
1mg
(1%)
Calcium
198mg
(20%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 738
% Daily Value*
| Calories | 738kcal | 37% |
| Carbohydrates | 83g | 28% |
| Protein | 9g | 18% |
| Fat | 43g | 66% |
| Saturated Fat | 25g | 125% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 239mg | 80% |
| Sodium | 555mg | 23% |
| Potassium | 271mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 41g | 82% |
| Vitamin A | 1695IU | 34% |
| Vitamin C | 1mg | 1% |
| Calcium | 198mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.