Gingerbread Trifle with Eggnog Flavored Whipped Cream
Gingerbread trifle combines spicy homemade gingerbread cake with eggnog infused whipped cream in this light Christmas dessert.
Servings 8 people
- 1 (14.5 ounce) gingerbread cake mix
For the whipped cream:
- 1 pint heavy whipping cream
- 2 tablespoons eggnog
- ¼ cup granulated sugar
- ¼ teaspoon cream of tartar
- Ground nutmeg, optional
For the cake:
Grease two eight-inch round cake pans. Prepare and bake the cake mix according to package directions.
Allow the cake to cool completely. Tear the cake into bite-sized pieces. Store the cake in an airtight container until ready to use to keep the cake moist.
For 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 the trifle:
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 whipped cream on top.
Sprinkle with nutmeg, if desired.
Serving: 1trifle | Calories: 264kcal | Carbohydrates: 9g | Protein: 1g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 86mg | Sodium: 54mg | Potassium: 106mg | Sugar: 6g | Vitamin A: 890IU | Vitamin C: 0.5mg | Calcium: 109mg | Iron: 0.1mg