Ingredients
- 1 1/2 cups (180 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1/2 cup (115 g) unsalted butter, softened
- 1/2 cup (100 g) brown sugar
- 1 large egg
- 1/2 cup (120 ml) molasses
- 3 ripe pears, peeled, cored, and chopped
- 2 tablespoons brown sugar
- 1 teaspoon lemon juice
- 1/2 teaspoon ground cinnamon
- 2 cups (480 ml) heavy cream
- 1/4 cup (30 g) powdered sugar
- 1 teaspoon vanilla extract
- Optional: chopped crystallized ginger or toasted almonds for garnish
Directions
Preheat oven to 350°F (175°C). Grease and line an 8-inch square baking pan.
In a bowl, mix flour, baking soda, salt, and spices. In another bowl, beat butter and brown sugar until creamy, then add egg and molasses. Gradually mix in dry ingredients until combined. Spread into prepared pan and bake for 20–25 minutes. Let cool, then cut into cubes.
Toss chopped pears with brown sugar, lemon juice, and cinnamon.
Whip heavy cream with powdered sugar and vanilla until soft peaks form.
In a trifle dish or individual glasses, layer gingerbread cubes, pear mixture, and whipped cream. Repeat layers until all ingredients are used.
Chill trifle for at least 2 hours before serving. Garnish with crystallized ginger or toasted almonds if desired.
Frequently Asked Questions
Can I make the gingerbread component of this Pear and Gingerbread Trifle ahead of time?
Yes, the gingerbread cake can definitely be made ahead! Bake the cake according to the instructions (25 minutes at 350°F/175°C) and let it cool completely. Store the cooled cake tightly wrapped at room temperature for up to two days before assembling your trifle.
How should I store leftovers of the assembled Pear and Gingerbread Trifle?
Since this trifle contains fresh fruit and likely a creamy filling (though not fully detailed, trifles require refrigeration), store leftovers immediately in an airtight container in the refrigerator. It will keep well for about 3 days, though the gingerbread may soften slightly over time.
What is a good non-dairy substitution for the butter in this gingerbread recipe?
For a successful substitution in this gingerbread recipe, you can replace the 1/2 cup (115 g) of unsalted butter with an equal amount of firm vegan butter sticks or solid coconut oil. Ensure you cream the substitute well with the brown sugar for the best texture before adding the egg and molasses.
