The Secret: A stirred custard-type mixture requires constant - you got it, constant - stirring to keep the egg yolks from overcooking. Don't let the mixture boil - keep it moving to prevent scorching.
Homemade Gingerbread:
Preheat oven to 350 degrees F. Grease a 9x9x2-inch square pan, then line bottom of pan with parchment paper. In a medium bowl sift together the flour, baking soda, ginger, cinnamon, and salt; set aside.
In a small saucepan heat the molasses, water, butter, and brown sugar until hot, stirring until butter and brown sugar are melted. In a large bowl whisk the 2 eggs until blended. Slowly whisk in the molasses mixture. Stir in flour mixture. Pour batter in prepared pan. Bake for 25 to 30 minutes, until a skewer inserted near center comes out clean. Cool gingerbread in pan. Remove from pan. Tear two-thirds of the cake into pieces (about 7 cups). Set aside until ready to assemble trifle.
Lemon-White Chocolate Cream:
in a bowl whisk together egg yolks, whole eggs, sugar, and lemon juice. Transfer to a heavy medium-size saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon until thickened. If mixture becomes lumpy, whisk until smooth. Remove from heat. Whisk in white chocolate until smooth. Strain into a bowl. Cover with plastic wrap directly on surface. Refrigerate until cold.
In a large mixing bowl beat whipping cream until soft peaks form. Remove, cover, and chill 1/2 cup of the whipped cream to use as topping. Fold remaining whipped cream into cold Lemon-White Chocolate Cream; refrigerated until ready to assemble trifle.
Cranberry Compote:
in a medium saucepan combine cranberries, water, and sugar. Cook over medium heat for 10 minutes, stirring occasionally, until cranberries are soft. Cool completely. Stir in strawberries
Trifle Assembly:
LAYER 1 In a 7- to 9-inch trifle bowl or other container, spoon in half the Lemon-White Chocolate Cream.
LAYER 2 Evenly top with pieces of Homemade Gingerbread.
LAYER 3 Spoon remaining Lemon-White Chocolate Cream on gingerbread layer.
LAYER 4 Top with Cranberry Compote.
LAYER 5 Top with the 1/2 cup reserved whipped cream and slivered candied ginger.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Trifle (2542g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 6507 | ||
Calories from Fat: 3924 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 436g | 581 % | |
Saturated Fat 268.2g | 1341 % | |
Monounsaturated Fat 117.9g | ||
Polyunsanturated Fat 19.8g | ||
Cholesterol 1917.2mg | 590 % | |
Sodium 52403.3mg | 1807 % | |
Potassium 6811.1mg | 179 % | |
Total Carbohydrate 623.8g | 183 % | |
Dietary Fiber 16.8g | 67 % | |
Sugars, other 607g | ||
Protein 61.4g | 88 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 6507
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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