Gingerbread Christmas trifle combines spicy homemade gingerbread cake with eggnog infused whipped cream in this light Christmas dessert.
The holidays are known for being a time of overeating and overindulging. Either you are sick of all the rich food, or you are taking it in stride and enjoying an excuse to throw your diet to the wind.
Whether you’re noshing on holiday treats or about to pull up to your third family holiday meal of the day, I thought it might be wise to share a light holiday dessert. This trifle combines spicy gingerbread cake topped with light and cream eggnog flavored whipped cream. It has just enough sweetness to satisfy your sweet tooth, without sitting like a sack of bricks in your gut.
The cake can be made up to 2-3 days in advance. The whipped cream can be made the morning of, but I wouldn’t make it much sooner than that. For the fluffiest whipped cream, stick your mixing bowl and whisk in the fridge for an hour before you mix everything together.
Gingerbread Christmas Trifle with Eggnog Flavored Whipped Cream
For the cake:
- 6-3/4 oz. 1-1/2 cups unbleached all-purpose flour
- 1-1/2 tsp. ground ginger
- 1 tsp. baking soda
- 1/2 tsp. kosher salt
- 1/4 tsp. ground allspice
- 1/4 tsp. ground cinnamon
- Pinch finely ground white pepper
- 3 oz. 6 Tbs. unsalted butter, softened; more for the pan
- 3/4 cup granulated sugar
- 1 tsp. finely grated lemon zest
- 2 large eggs at room temperature
- 1/2 cup unsulfured molasses
- 1/2 cup whole milk at room temperature
For the whipped cream:
- 1 pint heavy whipping cream
- 2 tablespoons eggnog
- ¼ cup granulated sugar
- ¼ teaspoon cream of tartar
Preheat oven to 350 degrees.
In a medium mixing bowl, combine flour, ginger, baking soda, salt, allspice, cinnamon, and white pepper.
In a separate mixing bowl beat together butter, sugar, and lemon zest until mixture is light and fluffy, about 2 minutes. Add the eggs, one at a time, beating well between each addition.
Add the molasses and continue to mix until combined.
Reduce mixer speed to low. Carefully add half of the dry ingredients. Stir until dry ingredients and just moistened. Then add half of the milk. Continue the process with the remaining dry ingredients and milk.
Grease a 9x13-inch baking pan. Pour gingerbread batter into the bottom of the pan. Smooth mixture out with a spatula.
Bake for 20-25 minutes, or until a toothpick inserted near the center comes out clean. Allow cake to cool completely before assembling trifle.
To make the whipped cream:
Combine whipped cream ingredients in a chilled metal or glass bowl.
Beat cream on medium-high until stiff peaks form, about 7-10 minutes.
To assemble trifle:
Tear gingerbread cake into bite-pieces. Spread an single layer of cake on the bottom of a trifle bowl. Spread a layer of whipped cream over top. Repeat layers, ending with a layer of cake. Gently place a dollop of whipped cream on top.
Sprinkle with nutmeg, if desired.