This luscious dessert marries layers of gingerbread cake, chopped crystallized ginger, and a creamy filling spiked with brandy, sparkling wine, and black tea.
Make Ahead Tips
The syrup may be made up to 3 days before assembly; cover and refrigerate. You can also bake the cake up uo 2 days before; once cooled, wrap it well in plastic wrap and keep at room temperature. In fact, the entire trifle can be assembled up to 2 days ahead; keep it well wrapped and refrigerated.
You can find mascarpone, an Italian-style cream cheese, in the dairy section of most supermarkets.
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I have been making this trifle every year for Holiday dinner since the recipe was first published. It is truly a festive, delicious dessert and always gets a “wow” from the tasters (and I make sure that there is some leftover for the hosts😊. It really looks more complex than it is to make it and it has a lovely, deep balance of flavors. I’ve never needed to adjust the recipe because it works, as is. Do try!
I made this dessert the day before Christmas and the flavours had blended perfectly by Christmas dinner. It is very rich with interesting, complex flavours and textures. I am sensitive to alcohol and next time will revise the recipe to exclude the brandy from the tea-infused ginger syrup, for I believe that it can stand on its own. There are several steps to making this dessert, but worth the effort for a special occasion. It is, indeed, an adults only dessert.
Have made 2 successive Christmases. Made individual serving trifles this year to even more rave reviews!
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