Ingredients
Scale
- 1 large gingerbread cake, crumbled
- 2 cups heavy whipping cream, chilled
- 1 cup crushed gingersnap cookies
- 1/2 cup chopped candied ginger
- Optional: ground cinnamon or nutmeg for garnish
Instructions
- Prepare the gingerbread cake by baking according to your favorite recipe or using a store-bought version. Allow it to cool, then crumble it into pieces.
- Whip the cream in a large bowl with an electric mixer until soft peaks form. You can sweeten it lightly with sugar if desired.
- Assemble the trifle by layering half of the crumbled gingerbread in a large glass bowl or individual cups. Top with half of the whipped cream and sprinkle with crushed gingersnap cookies and candied ginger.
- Repeat the layers: Add the remaining gingerbread, whipped cream, crushed cookies, and candied ginger. Finish it off with a sprinkle of ground cinnamon or nutmeg if you like.
- Chill in the refrigerator for at least 120 minutes before serving, allowing flavors to meld together and the trifle to set.
Notes
Use high-quality gingersnap cookies for that extra crunch. Let it chill to enhance flavors and ideally prepare it a few hours ahead or even the day before.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
- Diet: Vegetarian