Holiday Gingerbread Trifle

Name: Holiday Gingerbread Trifle
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 18
Cuisine: English, Scottish, British, European
Ingredients: 1 teaspoon baking soda; 110 grams packed brown sugar; 180 milliliters buttermilk; 30 grams confectioners sugar; 3 Tbsps crystallized ginger; 1 egg; 250 grams all-purpose flour; 1 envelope unflavored gelatin; 1 teaspoons ground cinnamon; 2 teaspoons ground ginger; 1 teaspoons ground nutmeg; 952 milliliters heavy whipping cream; 169 milliliters molasses; 1 teaspoons salt; 850 grams cans each) solid-pack pumpkin; 114 grams unsalted butter, softened; 1 teaspoon vanilla extract, divided; 118 milliliters hot water

Holiday Gingerbread Trifle is an European dessert. This recipe serves 18. This recipe covers 11% of your daily requirements of vitamins and minerals. One portion of this dish contains about 5g of protein, 25g of fat, and a total of 390 calories. A mixture of vanillan extract, molasses, gelatin, and a handful of other ingredients are all it takes to make this recipe so tasty. It will be a hit at your Christmas event. From preparation to the plate, this recipe takes approximately 1 hour and 5 minutes.

Instructions

In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute.

Ingredients you will need

Gelatin

Water

Equipment you will use

Sauce Pan

Heat over low heat, stirring until gelatin is completely dissolved.

Ingredients you will need

Gelatin

Remove from the heat. In a large bowl, combine the pumpkin, brown sugar, cinnamon, ginger, 1/2 teaspoon vanilla, nutmeg, salt and gelatin mixture.

Ingredients you will need

Brown Sugar

Cinnamon

Gelatin

Pumpkin

Vanilla

Ginger

Nutmeg

Salt

Equipment you will use

Bowl

In a large bowl, beat cream until it begins to thicken.

Ingredients you will need

Cream

Equipment you will use

Bowl

Add confectioners' sugar and remaining vanilla; beat until soft peaks form. Fold 4 cups whipped cream into pumpkin mixture. Cover and refrigerate while preparing cake. Refrigerate remaining whipped cream.

Ingredients you will need

Powdered Sugar

Whipped Cream

Pumpkin

Vanilla

For gingerbread, in a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg, then molasses.

Ingredients you will need

Brown Sugar

Molasses

Butter

Cream

Egg

Equipment you will use

Bowl

Combine the flour, ginger, baking soda, cinnamon and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. Beat in hot water.

Ingredients you will need

Baking Soda

Buttermilk

Cinnamon

Ginger

All Purpose Flour

Water

Salt

Transfer to a greased and floured 13-in. x 9-in. baking pan.

Equipment you will use

Baking Pan

Bake at 350° for 22-26 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

Equipment you will use

Toothpicks

Wire Rack

Oven

Cut into cubes.

In a 5-qt. trifle bowl or glass serving bowl, layer 4 cups gingerbread cubes, half of the pumpkin mixture and half of the whipped cream. Repeat with remaining gingerbread and pumpkin. Cover and refrigerate for at least 4 hours.

Ingredients you will need

Whipped Cream

Pumpkin

Equipment you will use

Bowl

Just before serving, spread remaining whipped cream over pumpkin mixture. Carefully arrange remaining gingerbread around edge of bowl; sprinkle with crystallized ginger.

Ingredients you will need

Candied Ginger