Pear And Gingerbread Trifle
From the Blog Author
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1 large egg
- 1/2 cup molasses
- 3 ripe pears, peeled, cored, and chopped
- 2 tablespoons brown sugar
- 1 teaspoon lemon juice
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Directions
Preheat oven to 350°F (175°C). Grease and line an 8-inch square baking pan.
In a large bowl, cream together butter and brown sugar until light and fluffy. Beat in the egg and molasses.
In a separate bowl, whisk together flour, baking soda, salt, and spices.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Spread the batter evenly into the prepared pan and bake for 20–25 minutes.
Let the baked gingerbread cool completely in the pan, then cut into cubes.
In a medium bowl, toss chopped pears with brown sugar, lemon juice, and cinnamon.
In a clean bowl, whip heavy cream with powdered sugar and vanilla until soft peaks form.
In a trifle dish or individual glasses, layer the gingerbread cubes, pear mixture, and whipped cream. Repeat the layers until all ingredients are used.
Chill the trifle for at least 2 hours before serving.
Garnish with crystallized ginger or toasted almonds, if desired.
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Frequently Asked Questions
Can I make the gingerbread component of this Pear and Gingerbread Trifle ahead of time?
Yes, the gingerbread cake can be baked up to two days in advance. Once fully cooled, wrap the 8-inch square cake tightly in plastic wrap to maintain moisture. Store it at room temperature until you are ready to assemble the trifle layers.
What is the best way to store leftover Pear and Gingerbread Trifle?
Because this trifle likely contains a creamy or whipped element between the gingerbread layers, it must be stored in the refrigerator. Cover the trifle dish tightly with plastic wrap or a lid and keep it chilled; it is best consumed within 3 days for optimal texture.
Can I substitute the spices in the gingerbread for this trifle recipe?
While the spice blend (ginger, cinnamon, cloves, nutmeg) is key to the flavor, you can adjust the ratios slightly if needed. If you omit ground cloves due to preference, increase the ground ginger to 2 1/2 teaspoons to maintain a robust warmth in your gingerbread layer.
