Description
This Gingerbread Trifle is a festive, layered dessert perfect for holiday celebrations. It features moist gingerbread cake, creamy French vanilla pudding, rich caramel and brandy drizzle, fluffy marshmallow-infused whipped cream, toffee bits for crunch, and gingerbread-themed sprinkles for a cheerful garnish. The trifle is assembled in a large glass dish with alternating layers, then chilled to allow the flavors to meld, creating a delightful treat that is both visually stunning and delicious.
Ingredients
Scale
Gingerbread Layer
- 1 gingerbread cake (9 x 13-Inch)
Pudding Layer
- 4 Cups milk
- 2 Packages vanilla pudding mix (8-Ounce packages, French Vanilla)
- ¼ Teaspoon salt
Caramel Brandy Drizzle
- ½ Cup caramel sauce
- 3 Tablespoons brandy or cognac
Whipped Cream Layer
- 3 ½ Cups heavy cream
- 1 Cup marshmallow fluff
- ½ Cup powdered sugar
- 1 Teaspoon vanilla extract
Toppings
- 1 Cup toffee bits (Heath Bits O Brickle preferred)
- 3 Tablespoons gingerbread themed sprinkles
Instructions
- Slice Gingerbread Cake: Cut your gingerbread cake into 1-inch pieces and set them aside for layering.
- Prepare Pudding Mixture: In a large mixing bowl, whisk together milk and two packages of vanilla pudding mix until smooth and set aside to thicken.
- Make Caramel Brandy Sauce: In a small bowl, whisk together caramel sauce and brandy (or cognac) until well combined.
- Whip Cream Mixture: Using a stand mixer or electric mixer, whip together heavy cream, powdered sugar, marshmallow fluff, and vanilla extract until stiff peaks form.
- Prepare Piping Bag: Fill a piping bag fitted with a large open star tip with about 1 ½ cups of the whipped cream and refrigerate it; keep the remaining whipped cream at room temperature for assembly.
- Layer Pudding: Spoon a very thin layer of the prepared pudding into the bottom of a 4-quart trifle dish.
- Add Gingerbread Cake: Spread one-third of the gingerbread cake pieces evenly over the pudding layer.
- Drizzle Caramel Brandy: Drizzle one-third of the caramel and brandy mixture over the gingerbread pieces.
- Add Whipped Cream: Spoon one-third of the whipped cream over the caramel-drizzled gingerbread layer.
- Sprinkle Toffee Bits: Distribute one-third of the toffee bits evenly on top of the whipped cream.
- Repeat Layers: Spoon one-third of the remaining pudding over the toffee bits, then repeat steps 6 through 10 two more times to use all ingredients.
- Chill Trifle: Cover the assembled trifle and refrigerate for at least 2 hours to allow flavors to meld; can be left up to 24 hours.
- Pipe Whipped Cream Swirls: Remove the trifle and chilled piping bag from the fridge. Pipe decorative swirls of whipped cream around the outer edge of the trifle before serving.
- Add Sprinkles: Garnish the top with gingerbread-themed sprinkles to finish the festive presentation.
Notes
- Use French Vanilla pudding mix for a richer flavor, but vanilla or other flavors can work if preferred.
- Brandy or cognac can be omitted or substituted with additional caramel sauce for a non-alcoholic version.
- Allowing the trifle to chill for longer enhances the melding of flavors and moistens the gingerbread cake beautifully.
- To make slicing easier, refrigerate the gingerbread cake before cutting to prevent crumbling.
- Use a clear trifle dish to showcase the beautiful dessert layers.
- Store leftover trifle covered in the refrigerator and consume within 2 days for best freshness.
