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Decadent Gingerbread Trifle Recipe Easy Homemade Caramel Dessert

gingerbread trifle with caramel - featured image
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A cozy and festive layered dessert combining moist gingerbread chunks, luscious homemade caramel, and fluffy whipped cream, perfect for holiday gatherings and casual treats.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon salt
  • ½ cup (113 g) unsalted butter, softened
  • ¾ cup (150 g) brown sugar, packed
  • ½ cup (160 g) molasses
  • 2 large eggs, room temperature
  • ¾ cup (180 ml) buttermilk
  • 1 cup (200 g) granulated sugar
  • 6 tablespoons (85 g) unsalted butter, cut into pieces
  • ½ cup (120 ml) heavy cream, warmed
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 ½ cups (360 ml) heavy whipping cream, cold
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Optional garnishes: crystallized ginger (chopped), toasted pecans or walnuts, freshly grated nutmeg

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease an 8-inch (20 cm) square baking pan and line with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, ground ginger, cinnamon, cloves, and salt.
  3. In a large bowl, beat softened butter with brown sugar until creamy and fluffy, about 3 minutes.
  4. Add eggs one at a time, beating well after each addition. Stir in molasses until combined.
  5. Alternate adding the dry flour mixture and buttermilk to the wet ingredients, starting and ending with flour. Mix until just combined.
  6. Pour batter into prepared pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool gingerbread completely in the pan on a wire rack, about 1 hour, then cut into 1-inch (2.5 cm) cubes.
  8. To make caramel sauce, melt granulated sugar in a medium saucepan over medium heat, stirring constantly until smooth and amber.
  9. Add butter and stir until melted and combined.
  10. Slowly pour in warmed heavy cream while stirring; mixture will bubble vigorously. Stir until smooth.
  11. Remove from heat and stir in vanilla extract and salt. Let cool slightly.
  12. Prepare whipped cream by beating cold heavy whipping cream with powdered sugar and vanilla extract until soft peaks form.
  13. Assemble trifle by layering gingerbread cubes, drizzling caramel sauce, and spooning whipped cream in a trifle bowl or individual glasses. Repeat layers, finishing with whipped cream.
  14. Sprinkle optional garnishes on top.
  15. Refrigerate assembled trifle for at least 2 hours before serving to allow flavors to meld.

Notes

Chill bowl and beaters before whipping cream for best results. Avoid overwhipping cream to prevent grainy texture. Let gingerbread cool completely before cutting to avoid crumbling. Stir constantly when melting sugar for caramel to prevent burning. For gluten-free, substitute flour with gluten-free blend. For dairy-free, use coconut cream and coconut-based butter substitutes.

Nutrition

Keywords: gingerbread trifle, caramel dessert, holiday dessert, easy trifle recipe, festive dessert, gingerbread recipe, homemade caramel, whipped cream dessert

Find it online: https://tempotaste.com/decadent-gingerbread-trifle-recipe-easy-homemade-caramel-dessert/