My delicious Gingerbread Trifle is the perfect last minute Christmas dessert! A decadent trifle with layers of gingerbread cake, custard, Biscoff spread and whipped cream that’s ready in under 30 minutes.
Post may contain affiliate links. For more information, check my disclosure
Gingerbread Trifle… I have NO WORDS to describe how unbelievably delicious this super easy dessert is! It really gives my (cheat’s) Chocolate Trifle a run for its money and that’s saying something.
The holidays can be stressful. There, I said it. What with the decorating, present buying, cooking, baking and making sure everyone is happy, sometimes making dessert is just too much!
Fear not my friends! This a-ma-zing Gingerbread Trifle will come to your rescue as the perfect last second dessert. It can be ready in under 30 minutes by using a few savvy shortcuts and it feeds a crowd. Win win!
Gingerbread Trifle Ingredients
This is NOT a classic English Trifle – there’s no jelly or fruit layers but it is no less delicious. In fact it is way more so… TRUST ME! Here’s what you will need to make this easy Christmas dessert in record time.
Use a trifle bowl to best show off your creation or any large bowl with a capacity of 3+ litres (12+ cups).
- The cake layer: you can use store bought gingerbread cake or my Gingerbread Traybake if you fancy baking it from scratch. Either way it will taste DEELISH!
- Custard layer: I bought the best quality custard I could find with specks of vanilla. You can even find gingerbread custard in some supermarkets which would be awesome in this easy trifle recipe.
- Biscoff… I added crunchy Biscoff spread to my custard because a) I love it, as you know and b) the lovely caramel notes in the cookie butter spread go great with gingerbread!
- Whipped cream: this is the only made from scratch bit of this recipe!
- Caramel: store-bought caramel sauce ties all the layers together. Use salted caramel if you prefer!
- If you like your Christmas trifle on the tipsy side (and I do!) then drizzle the cake with a little rum, Marsala wine, Baileys Salted Caramel liqueur or Gingerbread gin. If you would rather keep it alcohol-free you can use my homemade gingerbread syrup or this Monin Gingerbread Syrup.
- Fruit: if you really want to add fruit to your trifle I suggest using tinned pears or banana slices tossed with a little lemon juice to avoid browning.
- Gingerbread cookies are the perfect finishing touch! Use my easy gingerbread cookie recipe or buy them ready-made.
How to make Gingerbread Trifle (the easy way)
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
Whip cold double cream, icing sugar and vanilla paste on a low to medium speed setting until the cream holds peaks. Whisking at lower speed allows you more control and whisks the cream to perfect peaks without over-beating it! Set aside in the fridge while you prepare the rest of the trifle elements.
Combine the half the custard and Biscoff spread in a microwave safe bowl and heat for 30 second bursts until the Biscoff spread melts and you can easily stir the two together.
Slice the gingerbread cake into two cm (about an inch) cubes.
Spoon a little of the whipped cream into a large trifle bowl and top with pieces of the gingerbread cake. Drizzle the cake with your choice of liqueur or syrup.
Add a layer of the Biscoff custard and top with caramel syrup then repeat the layers adding cake, custard, cream and caramel, finishing with a layer of the whipped cream until you fill your trifle bowl.
Decorate your trifle with Gingerbread Men or Gingerbread Christmas Trees (or even a mini Gingerbread House) just before serving and prepare to WOW everyone!
YOU WILL ALSO LIKE
I love Christmas baking! You will find many festive cakes, cookies and desserts on Supergolden Bakes, here are some of my favourites!
HAVE YOU MADE MY GINGERBREAD TRIFLE RECIPE? Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes. I can’t wait to see your take on it!
Gingerbread Trifle
Ingredients
For the whipped cream
- 1200 ml (5 cups) COLD cream double / heavy cream or whipping cream
- 120 g (1 cup) icing sugar powdered sugar
- 2 tsp vanilla extract
Gingerbread Trifle
- 600 ml (2 ½) store-bought vanilla custard divided
- 3 tbsp Biscoff Spread (Cookie Butter spread)
- 900 g (2 lb) gingerbread cake cubed
- 250 g (1 cup) caramel sauce or Dulce de Leche
- 4 tbsp rum or gingerbread syrup or your choice of liqueur
To decorate
- Gingerbread cookies
- festive sprinkles
Instructions
- Whip cold double cream, icing sugar and vanilla paste on a low to medium speed setting until the cream holds peaks. Chill in the fridge while you prepare the rest of the trifle elements.
- Combine the half the custard and Biscoff spread in a microwave safe bowl and heat for 30 second bursts until the Biscoff spread melts and you can easily stir the two together. Leave the rest of the custard plain.
- Slice the gingerbread cake into 2 cm (about an inch) cubes.
- Spoon a little of the whipped cream into a large trifle bowl (my trifle bowl has 3.5 litres capacity) and top with pieces of the gingerbread cake. Drizzle the cake with your choice of liqueur or syrup.
- Add a layer of the Biscoff custard and top with caramel syrup then repeat the layers adding cake, custard, cream and caramel, finishing with a layer of the whipped cream until you fill your trifle bowl.
- Decorate your trifle with Gingerbread Men or Gingerbread Christmas Trees (or even a mini Gingerbread House) just before serving and prepare to WOW everyone!
Video
Notes
- The size of your trifle dish will determine how much cake etc. you need to use. I used a 3.5 litre (14 cup) trifle bowl*.
- The cookies will soften in contact with the cream so only add them just before serving.
- Add a layer of tinned pears or banana slices if you like.
- The trifle can be assembled a day in advance and kept chilled until ready to serve.
Charlotte says
Absolutely delicious! My family devoured this in one sitting. Perfect for Christmas Day! Will be making this again and again..