Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
To prepare gingerbread: Preheat oven to 350°F. Grease a 9-inch square pan, then line bottom of pan with parchment paper. In a medium bowl, sift together flour, baking soda, ginger, cinnamon and salt; set aside.
In a small saucepan, heat molasses, water, butter and brown sugar until hot, stirring until butter and brown sugar are melted. In a large bowl, whisk 2 eggs until blended. Slowly whisk in the molasses mixture. Stir in flour mixture. Pour batter into the prepared pan. Bake for 25 to 30 minutes, until a skewer inserted near the center comes out clean. Cool gingerbread in pan. Remove from pan. Tear two-thirds of the cake into pieces (about 7 cups). Set aside until ready to assemble the trifle.
To prepare lemon-white chocolate cream: In a bowl, whisk together egg yolks, whole eggs, 1/2 cup sugar and lemon juice. Transfer to a heavy medium saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon until thickened. If mixture becomes lumpy, whisk until smooth. Remove from heat. Whisk in white chocolate until smooth. Strain into a bowl. Cover with plastic wrap directly on surface. Refrigerate until cold.
In a large mixing bowl, beat whipping cream until soft peaks form. Remove, cover and chill 1/2 cup of the whipped cream to use as topping. Fold the remaining whipped cream into the cold lemon-white chocolate cream; refrigerate until ready to assemble trifle.
To prepare cranberry compote: In a medium saucepan, combine cranberries, water and sugar. Cook over medium heat for 10 minutes, stirring occasionally, until cranberries are soft. Cool completely. Stir in strawberries.
To assemble the trifle: In a 7- to 9-inch trifle bowl or other container, spoon in half of the lemon-white chocolate cream. Evenly top with pieces of gingerbread. Spoon the remaining lemon-white chocolate cream on gingerbread layer.Top with cranberry compote.
Garnish the trifles with the 1/2 cup reserved whipped cream and slivered candied ginger.