Gingerbread Trifle with Candied Kumquats and Wine-Poached Cranberries

Name: Gingerbread Trifle with Candied Kumquats and Wine-Poached Cranberries
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: English, Scottish, British, European
Ingredients: 473 milliliters all purpose flour; 2 teaspoons baking powder; 2 teaspoons baking soda; 340 grams fresh or frozen cranberries; 118 milliliters (packed) dark brown sugar; 3 larges eggs; 1 Tbsp minced peeled fresh ginger; 3 Tbsps Grand Marnier or other orange liqueur; 0 teaspoons ground cardamom; 1 teaspoons ground cinnamon; 0 teaspoons ground cloves; 2 Tbsps ground ginger; 0 teaspoons ground nutmeg; 710 milliliters chilled heavy whipping cream; 710 milliliters sliced seeded kumquats; 2 liters 8-ounce containers mascarpone cheese; 237 milliliters mild-flavored (light) molasses; 4 teaspoons finely grated orange peel; 355 milliliters powdered sugar; 473 milliliters fruity red wine (such as Syrah); 237 milliliters extra stout (such as Guinness); 118 milliliters sugar; 473 milliliters sugar; 591 milliliters sugar; 177 milliliters vegetable oil; 355 milliliters water

The recipe Gingerbread Trifle with Candied Kumquats and Wine-Poached Cranberries is ready in around 45 minutes and is definitely a great vegetarian option for lovers of Scottish food. One portion of this dish contains roughly 13g of protein, 85g of fat, and a total of 1321 calories. This recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 16. It will be a hit at your Christmas event. Head to the store and pick up sugar, sugar, brown sugar, and a few other things to make it today.

Instructions

Stir sugar and 1 1/2 cups water in large saucepan over medium heat until sugar dissolves. Increase heat and bring to boil.

Ingredients you will need

Sugar

Water

Equipment you will use

Sauce Pan

Add kumquats; reduce heat to medium-low and simmer until soft mixture to medium bowl. Cool. Cover and chill until cold. DO AHEAD: Can be made 5 days ahead. Keep chilled.

Ingredients you will need

Kumquat

Equipment you will use

Bowl

Before using, pour kumquat mixture through strainer; set kumquats aside for trifle. (Reserve syrup for another use.)

Ingredients you will need

Kumquat

Syrup

Equipment you will use

Sieve

Stir wine and sugar in large saucepan over medium heat until sugar dissolves. Increase heat and boil wine mixture 5 minutes.

Ingredients you will need

Sugar

Wine

Equipment you will use

Sauce Pan

Add cranberries and simmer until soft but still intact, about 5 minutes.

Ingredients you will need

Cranberries

Transfer mixture to medium bowl. Cool. Cover and chill until cold. DO AHEAD: Can be made 5 days ahead. Keep chilled.

Equipment you will use

Bowl

Before using, pour cranberry mixture through strainer; set cranberries aside for trifle. (Reserve syrup for another use.)

Ingredients you will need

Cranberries

Syrup

Equipment you will use

Sieve

Combine stout and molasses in large saucepan. Bring to boil over medium-high heat, stirring occasionally.

Ingredients you will need

Molasses

Stout

Equipment you will use

Sauce Pan

Remove from heat; stir in baking soda (mixture will foam up).

Ingredients you will need

Baking Soda

Let stand until completely cool, about 1 hour.

Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350F. Generously butter three 8-inch-diameter cake pans with 1 1/2-inch-high sides. Dust pans with flour; tap out excess.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Oven

Whisk 2 cups flour and next 6 ingredients in large bowl to blend.

Ingredients you will need

All Purpose Flour

Equipment you will use

Whisk

Bowl

Whisk eggs and both sugars in medium bowl to blend.

Ingredients you will need

Egg

Equipment you will use

Whisk

Bowl

Whisk oil, then stout mixture into egg mixture. Gradually whisk stout-egg mixture into flour mixture. Stir in fresh ginger. Divide batter among prepared pans (about 12/3 cups for each).

Ingredients you will need

Fresh Ginger

All Purpose Flour

Stout

Egg

Cooking Oil

Equipment you will use

Whisk

Place 2 cake pans on top rack and 1 cake pan on bottom rack of oven.

Equipment you will use

Cake Form

Oven

Bake until tester inserted into center of cakes comes out clean, reversing position of pans halfway through baking, about 28 minutes total. Cool cakes in pans on rack 15 minutes. Invert cakes onto racks; cool completely. DO AHEAD: Can be made 1 day ahead. Wrap in plastic; store at room temperature.

Ingredients you will need

Wrap

Equipment you will use

Oven

Using electric mixer, beat mascarpone in large bowl until smooth.

Ingredients you will need

Mascarpone

Equipment you will use

Hand Mixer

Bowl

Add all remaining ingredients and beat until peaks form and mixture is smooth (do not overbeat or mixture may curdle). Cover and chill up to 2 hours.

Using serrated knife, cut each of 2 cakes in half horizontally for a total of 4 cake layers. (Reserve remaining cake for another use.) Trim 1 cake layer to 7-inch round.

Equipment you will use

Serrated Knife

Place trimmed cake round in bottom of 7 3/4-inch-diameter, 43/4-inch-deep trifle dish. Scatter scant 1/2 cup drained kumquats in single layer over cake. Top with 11/3 cups mascarpone cream, spreading evenly to sides of dish.

Ingredients you will need

Mascarpone

Kumquat

Cream

Sprinkle 1/2 cup drained cranberries over. Repeat 2 more times with cake layer, kumquats, mascarpone cream, and cranberries. Top with fourth cake layer.

Ingredients you will need

Cranberries

Mascarpone

Kumquat

Cream

Spread 1 1/3 cups mascarpone cream over. Spoon remaining cream into pastry bag fitted with large star tip. Pipe rosettes of mascarpone cream around top edge of dish. Tent loosely with foil; chill at least 4 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled. Cover and chill remaining kumquats and cranberries separately.

Ingredients you will need

Cranberries

Mascarpone

Kumquat

Spread

Cream

Equipment you will use

Pastry Bag

Aluminum Foil

Scatter remaining kumquats and cranberries over center of trifle and serve.

Ingredients you will need

Cranberries

Kumquat

An Italian cream cheese; sold at many supermarkets and at Italian markets.

Ingredients you will need

Cream Cheese

Test-kitchen tip:The kumquat and cranberry syrups will keep in the refrigerator for at least two weeks. They can be added to holiday drinks or sparkling water, or spooned over ice cream.

Ingredients you will need

Sparkling Water