Best trifle EVER. Seriously! I have made and eaten a lot of trifles in my time, but this one tops them all. And it is with this trifle that I wish you all
Happy New Year!
Inspired by a comment left on my Jamaican Ginger Cake post back in November by Katie (of Apple & Spice fame) :'Try some (ginger cake) in the base of a trifle - It's amazing'..... I did and she's right! (I loved Katie's blog, but sadly she decided to give up posting. There are still some fantastic recipes to be found over there though....). So thank you Katie. This one is a keeper for sure and perfect for the Winter season.
As with so many trifles in our house, this one was also devised to use up left overs, on this occasion from the many sponges I made to perfect my Ginger Cake recipe. If you don't have any left overs, then make some! This trifle is THAT good, it is worth every minute of effort just to try it.
The ginger cake in this trifle has been married with a layering of simple home-made pear and brown sugar compote. Pears are still amazing at this time of year and go really well with warming winter spices, so whilst we ummed and ahhed over all sorts of fruit combos for the cake, pear seemed the perfect choice. Be sure to pick very firm pears and when making the compote, be careful not to over-cook them. The texture of the wet, slightly crisp pear against the soft, slightly sticky, alcohol-soaked cake is to die for!
Did I say alcohol? Surely no trifle is complete without a little added tipple and this one is no exception...... But which tipple to add was a bit of a conundrum! I wanted to work with whatever we had in the cupboard, but wasn't sure of natural pairings for the ginger. Several testers of liqueur-soaked cake cubes later (which were, I admit, more alcohol than cake), we settled on a happy dose of Cointreau for each serving. Feel free to make your own trifle tipple test-lab...... it's fun regardless of what you end up choosing!
As with any good trifle, this one has the standard custard and whipped cream layers, but for extra seasonal pizazz, it has been topped with a sprinkling of our favourite (crushed) home-made Ginger Biscuits. If you haven't made these biscuits, I really recommend them. They are incredibly crunchy, gingerly-warming and totally delicious. They are the perfect addition to the trifle to give a contrasting crunch against the pillowy soft wetness of the cream, custard and alcohol-soaked cake.
Being the season of decadence and piggery, the trifles are also topped with a sparkly twinkle of edible glitter and a very special Hotel Chocolat Chocolate Gingerbread Man. This ginger-infused cutie makes each trifle look as truly special as it tastes.......
Decadent, delicious, sumptuous, divine!
The eagle-eyed among you may have spotted a darker coloured trifley imposter in the photos. Your eyes have not deceived you...... Miss GF decided she would prefer a non-alcoholic Black Forest Trifle for dessert on this occasion (with additional ginger biscuits and a chocolate ginger bread man, of course) and being the Christmas holiday, I obliged!
I am sharing (but only virtually) this incredible Winter Ginger & Pear Trifle with the following linkies :
No Waste Food Challenge with Elizabeth's Kitchen Diary
Recipe of the Week with A Mummy Too
Gluten Free Fridays with Vegetarian Mamma
Brilliant Blog Posts with Honest Mum
Cook Once Eat Twice with Searching for Spice
Treat Petite with Cakeyboi and The Baking Explorer
Cook Blog Share with Sneaky Veg
Other Trifles on Gluten Free Alchemist :Boozy Orange & Strawberry
Lemon & Berry
'Angelic' Strawberry & Cointreau (with Angel Cake)
Banoffee Coconut Crunch
Black Forest Trifle
Strawberry Trifle Cake
Winter Ginger & Pear Trifle
GF Jamaican Ginger Cake as from this recipe - cut into cubes
approx 500g pot good quality fresh custard
a few tablespoons Cointreau orange liqueur
approx 300 to 400 ml double cream
4 firm pears
2 tablespoons soft light brown sugar
a few crunchy GF ginger biscuits (I used this recipe) - crushed
Hotel Chocolat Chocolate Gingerbread Men (or alternative to decorate)
edible glitter to decorate (optional)
- To make the Pear Compote : peel and core the pears and cut into cubes.
- Place the pear with the brown sugar in a saucepan and heat stirring until the sugar dissolves and the pears begin to give off a little liquid. Turn down to a simmer and leave to cook for about 5 minutes, stirring occasionally. Remove from the heat and allow to cool completely.
- Whipped cream : Whisk the cream until it forms soft peaks. Set aside in the fridge until ready to assemble the trifles.
- To assemble the trifles : Take your chosen serving dish(es) and place a layer of ginger cake cubes in the base.
- Drizzle the cake layer with Cointreau.
- Top with a layer of pear compote and a little juice.
- On top of this add a layer of custard.
- Next repeat the layers of ginger cake, Cointreau and pear compote.
- Add a top layer of whipped cream.
- Sprinkle with some crushed ginger biscuits.
- Finally top with a chocolate gingerbread man (or alternative) and a sprinkle of magical edible glitter and enjoy!
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