Gingerbread Trifle
Rated 2.9 stars by 48 users
Category
Dessert
Author:
Jessica Gray
Not so much a recipe but a hack using ginger loaf for the most epic trifle sponge. Who said Christmas can't be easier!
Ingredients
- 1 Gingerbread Loaf (see attached recipe in notes)
- 1 kg thick custard (about 4 cups)
- butterscotch liqueur or fireball or chosen alcohol
- 2 can caramel condensed milk see notes
- 2 cups cream
- 2 caramilk flakes or chocolate to decorate
Directions
- Break up half the prepared gingerbread loaf into pieces and layer in the bottom of a trifle bowl
- Measure with your heart and drizzle some alcohol over the loaf. For alcohol free you can use ginger beer, ginger syrup or alcohol free spirits
- Next take half the custard and layer on top of the loaf
- To prepare the caramel, empty the cans or jar into a separate bowl and using an electric beater beat for two to three minutes. This aerates the caramel and lightens it in colour
- Take half the whipped caramel and spread it over the custard.
- Next repeat the layer of gingerbread, alcohol custard and then caramel again
- Whip cream and spread over the top as the final layer. Then garnish with broken flake or chocolate
Recipe Notes
If caramel condensed milk is unavailable, barkers sell a jar of dulce de leche, this works well and is usually near the ice cream toppings in the supermarket
