For a show-stopping Christmas dessert, make this gingerbread trifle. Filled with luscious layers of cream and custard, you really can’t go wrong. The best part is, it’s so easy to make.
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Method
Step 1
Combine milk, chocolate and vanilla in a saucepan over low heat. Cook, stirring, until chocolate melts.
Step 2
Use an electric mixer to whisk the egg yolks and sugar until thick and pale. Add the cornflour and flour and whisk to combine. Gradually add the hot milk mixture, whisking well after each addition. Return to the saucepan and place over medium heat. Cook, stirring constantly, for 3-4 mins or until custard thickens and coats the back of the spoon. Pour into a heatproof bowl and cover the surface with plastic wrap. Place in the fridge for 2 hours to chill completely.
Step 3
Use an electric mixer to whisk the chilled custard until smooth. Gradually add the cream, in batches, whisking well between each batch until smooth.
Step 4
Arrange half the ginger or madeira cake over the base of a 2L (8-cup) serving dish. Drizzle with half the liqueur, if desired. Arrange the gingerbread men around the side of the dish. Spoon half the custard over the cake. Top with berries. Continue layering with remaining custard, cake and liqueur. Top with extra whipped cream. Decorate with extra berries.
Recipe tip
COOK. STORE. SAVE.
Ingredient tip: You can substitute ginger cake loaf for Madeira Cake, you can also substitute butterscotch schnapps for coffee liqueur.
1 Coles Brand Ginger Cake Loaf, trimmed, thinly sliced
1/4 cup (60ml) coffee liqueur (optional)
12 baked mini gingerbread men
500g mixed berries
Thickened cream, extra, whisked, to serve
Fresh berries, extra, to decorate
Description
For a show-stopping Christmas dessert, make this gingerbread trifle. Filled with luscious layers of cream and custard, you really can’t go wrong. The best part is, it’s so easy to make.
Method
Step 1
Combine milk, chocolate and vanilla in a saucepan over low heat. Cook, stirring, until chocolate melts.
Step 2
Use an electric mixer to whisk the egg yolks and sugar until thick and pale. Add the cornflour and flour and whisk to combine. Gradually add the hot milk mixture, whisking well after each addition. Return to the saucepan and place over medium heat. Cook, stirring constantly, for 3-4 mins or until custard thickens and coats the back of the spoon. Pour into a heatproof bowl and cover the surface with plastic wrap. Place in the fridge for 2 hours to chill completely.
Step 3
Use an electric mixer to whisk the chilled custard until smooth. Gradually add the cream, in batches, whisking well between each batch until smooth.
Step 4
Arrange half the ginger or madeira cake over the base of a 2L (8-cup) serving dish. Drizzle with half the liqueur, if desired. Arrange the gingerbread men around the side of the dish. Spoon half the custard over the cake. Top with berries. Continue layering with remaining custard, cake and liqueur. Top with extra whipped cream. Decorate with extra berries.
