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.
1200ml(5 cups) COLD creamdouble / heavy cream or whipping cream
120g(1 cup) icing sugarpowdered sugar
2tspvanilla extract
Gingerbread Trifle
600ml(2 ½) store-bought vanilla custarddivided
3tbspBiscoff Spread(Cookie Butter spread)
900g(2 lb) gingerbread cakecubed
250g(1 cup) caramel sauceor Dulce de Leche
4tbsprum or gingerbread syrupor 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!