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Gingerbread trifle
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Prep Time:
150 minutes
Cook Time:
10 minutes
Total Time:
160 minutes
Indulge in a delicious Christmas gingerbread trifle.
Ingredients:
  • 1l milk
  • 200g white chocolate, coarsely chopped
  • 1 tsp vanilla bean paste
  • 8 free range egg yolks
  • 220g caster sugar
  • 50g cornflour
  • 35g plain flour
  • 300ml thickened cream
  • 1 Brand madeira cake, (or ginger cake) trimmed, thinly sliced
  • 60ml liqueur
  • 12 baked mini gingerbread men (see notes)
  • 500g fresh mixed berries or frozen mixed berries
  • Thickened cream, extra, whisked, to serve
  • Fresh berries, extra, to decorate
Instructions:
  • In a saucepan over gentle heat, harmonize milk, chocolate, and vanilla. Stir until the chocolate gently melts into a luxurious blend.
  • Whisk egg yolks and sugar until thick and pale using an electric mixer. Add cornflour and flour, whisk to combine. Slowly pour in the hot milk mixture while whisking continuously. Return to saucepan over medium heat. Cook, stirring constantly, until custard thickens and coats the back of the spoon (3-4 mins). Pour into a heatproof bowl, cover with plastic wrap, and chill in the fridge for 2 hours.
  • Whisk the chilled custard with an electric mixer until smooth. Slowly incorporate the cream in batches, making sure to whisk thoroughly after each addition until smooth.
  • Layer half of the ginger or madeira cake on the bottom of a 2L (8-cup) serving dish. Drizzle half of the liqueur on top, if desired. Place the gingerbread men around the edge of the dish. Spoon half of the custard over the cake, then add the berries. Repeat layering with the rest of the custard, cake, and liqueur. Finish by topping with extra whipped cream and decorating with more berries.

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