Holiday Gingerbread Trifle (Irish Recipe)

This Holiday Gingerbread Trifle is a show-stopping dessert that brings warmth and cheer to any festive gathering. Layers of spiced gingerbread, velvety custard, and fluffy whipped cream create a symphony of textures and flavors. The rich molasses and warm spices in the gingerbread pair perfectly with the creamy, indulgent custard, while a hint of citrus adds a refreshing twist. Ready in just over an hour, it’s surprisingly simple to assemble yet looks and tastes like a masterpiece.

Every spoonful is a delightful mix of soft, creamy, and slightly crumbly textures that melt in your mouth. The aromatic gingerbread, smooth custard, and airy whipped cream come together in a harmonious blend that’s both comforting and luxurious. Whether you’re hosting a holiday party or simply treating yourself, this trifle is sure to impress with its festive flavors and stunning presentation. It’s the perfect way to end a meal on a sweet, memorable note.

Ingredients for Holiday Gingerbread Trifle

• Gingerbread:
  • 1 cup (8oz/225g) light brown sugar
  • ¾ cup (8oz/225g) treacle or molasses
  • 2 sticks (8oz/225g) butter
  • 3 cups (16oz/450g) all-purpose flour
  • 2 tsp ground ginger
  • 1 Tbsp cinnamon
  • 2 whole eggs
  • 1 ¼ cups (10floz/300ml) whole milk
  • 2 level tsp baking soda
• Cream Cheese Orange Cream:
  • 8 oz cream cheese, room temperature
  • ¼ cup (2oz/55g) sugar
  • 1 orange, zested and juiced
  • 2 cups heavy cream
• Cranberry and Orange Sauce:
  • 2 bags (12 oz each) cranberries, fresh or frozen
  • 2 cups (400g/14oz) sugar
  • 1 orange, zested and juiced
  • 2 cups (16oz/450ml) water

Step-by-Step Instructions

1. Preheat the oven to 150°C/300°F. Grease and line 2 loaf tins (9×5”).
2. In a pot, gently heat the sugar, butter, and treacle until melted. Set aside to cool.
3. Sift the flour and spices over the melted mixture and stir in. Whisk in the eggs until combined.
4. Warm the milk in the microwave or on the stove. Whisk the baking soda into the milk until it bubbles and activates.
5. Whisk the milk mixture into the treacle mix until well combined. The batter will be thin—this is normal.
6. Pour the batter into the prepared tins. Bake at 300°F (150°C) for 45 minutes.
7. After 45 minutes, gently cover the tins with aluminium foil and bake for an additional 15 minutes. This creates a sticky, moist gingerbread.
8. Remove from the oven and leave the foil on. Let the cakes cool completely in the tins on a wire rack. This steams the cake for a soft, moist texture.
9. Wrap the gingerbread in parchment paper and cling wrap. It stays fresh for 3-4 days or can be frozen.
10. For the Cream Cheese Orange Cream: In a mixer, whisk the cream cheese until smooth. Add sugar, orange zest, juice, and cream. Beat until thick and doubled in size. Refrigerate until needed.
11. For the Cranberry and Orange Sauce: In a saucepan, combine cranberries, sugar, orange zest, juice, and water. Simmer over low heat for 10-12 minutes until the cranberries burst and the sauce thickens. Let cool completely.
12. To Assemble the Trifle: In a presentation bowl, layer cubes of gingerbread, a thick layer of orange cream, and a generous spoonful of cranberry sauce. Repeat for a bold, layered trifle.

Perfect Pairings: Sauce and Topping Ideas

While the cranberry and orange sauce is a classic choice, you can experiment with other toppings to suit your taste. Try a spiced apple compote or a caramel drizzle for a cozy twist. For a nutty crunch, sprinkle toasted pecans or almonds between the layers. These additions will elevate your trifle and make it even more festive!

Make-Ahead Magic: Storage and Reheating Tips

This trifle is a great make-ahead dessert! Assemble it up to 24 hours in advance and store it covered in the fridge. The gingerbread will soften slightly, creating a delightful texture. If you’ve frozen the gingerbread, thaw it overnight before assembling. Leftovers (if there are any!) can be kept in the fridge for up to 2 days—just give it a quick stir before serving.

Time-Saving Hacks for Busy Bakers

Short on time? Use store-bought gingerbread or ginger cake as a base to skip the baking step. For the cranberry sauce, opt for a high-quality pre-made version and jazz it up with a splash of orange juice and zest. These shortcuts will save you time without compromising on flavor, making this recipe perfect for holiday gatherings.

Equipment Essentials for a Stunning Trifle

To create this show-stopping dessert, you’ll need a 9×5-inch loaf pan for the gingerbread and a large trifle bowl for layering. A stand mixer or hand mixer will make whipping the cream cheese filling a breeze. Don’t forget a fine-mesh sieve for sifting the flour and spices—it ensures a smooth, lump-free batter.

Recipe Variations to Suit Every Taste

Not a fan of cranberries? Swap them for raspberry or cherry compote for a tangy twist. For a boozy version, soak the gingerbread cubes in Irish cream liqueur or spiced rum before layering. If you’re dairy-free, use coconut cream instead of heavy cream for the filling. These variations let you customize the trifle to your preferences!

Holiday Gingerbread Trifle (Irish Recipe)

Shaziya

This Holiday Gingerbread Trifle is a show-stopping dessert that brings warmth and cheer to any festive gathering. Layers of spiced gingerbread, velvety custard, and fluffy whipped cream create a symphony of textures and flavors.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 minute min

Servings 10 portions

Ingredients

  

1x2x3x

• 1 Cup light brown sugar (8oz/225g)
• 3/4 Cup Treacle/molasses (8oz/225g)
• 2 sticks Butter (8oz/225g)
• 3 Cups Ap flour (16oz/450g)
• 2 tsp Ground ginger
• 1 Tbsp Cinnamon
• 2 Whole Eggs
• 1 1/4 cups Whole milk (10floz/300ml)
• 2 level tsp Baking soda

Cream Cheese Orange Cream

• 8 oz cream cheese room temperature
• 1/4 cup sugar (2oz/55g)
• 1 orange zested and juiced
• 2 cups heavy cream

Cranberry and Orange Sauce

• 2 bags cranberries (12 oz each) fresh or frozen
• 2 cups sugar (400g/14oz)
• 1 orange zested and juiced
• 2 cups water (16oz/45ofloz)

Instructions

 

• Preheat the oven to 150oC/300oF.
• Grease and line 2 loaf tins (9×5”).
• In a pot, gently heat the sugar, butter and treacle until melted. Set aside to cool once melted.
• Sift the flour and spices over the mix and stir in. Then whisk in the eggs.
• Whisk the eggs together and then pour them into the treacle mix.
• Warm the milk in the microwave or in a pot on the stove. Whisk the bicarbonate (baking soda) into the milk . You will see it bubble and activate.
• Whisk the milk straight into the treacle mix until well combined. You will notice this is a thin batter, that’s ok.
• Pour the batter into your prepared tin.
• Bake at 300oF (150oC) for 45 minutes. Then gently cover the tins with aluminium foil and continue baking for a further 15 minutes. This step is very important as it creates a lovely sticky, moist gingerbread.
• Once the hour is up take them out of the oven, leaving the foil on.
• Now let them sit on a wire rack in the tins until they are totally cold. The warmth of the cakes steams the cake and you get a beautifully sticky top and a soft moist cake.
• Store your gingerbread well wrapped in parchment paper and cling wrap. The bread will stay fresh for 3-4 days. Also freezes well.
• For the Cream cheese orange filling : In the bowl of an electric mixer with a whisk (or in a large bowl with a hand mixer), whisk cream cheese until smooth. Then add sugar, orange zest, juice and cream. Beat until the mix thickens and doubles in size. Store in the fridge until needed.
• Cranberry and Orange Sauce :In a medium saucepan, combine cranberries, sugar, orange zest and juice and water. Bring to a simmer over low; cook until cranberries begin to burst, 10-12 minutes until it resembles jam and is thick. Remove from heat and let cool completely.
• To build your trifle: In your presentation bowl, lay in cubes of gingerbread. Top with a thick layer of the orange cream filling. Then generously spoon over your cranberry sauce. Repeat layers again for a BIG and BOLD trifle.

Keyword festive dessert, gingerbread, holiday recipe, Irish dessert, trifle

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