white chocolate-gingerbread trifle

Found this recipe in the December issue of Better Homes and Gardens. I usually stick to peppermint-themed Christmas desserts, but this one was so beautiful, I decided to give it a try-- that and the fact that I stocked up on strawberries over the summer and wanted to use them. Luke-- the picky texture diner-- was happy to report that the cream soaked into the cake, making it nice and moist. I was really pleased with this blend of sweet, spicy, and tangy. Yes, I think I will definitely make this again.

PREP: 50 min

BAKE: 25 min

CHILL: 2 hours

Homemade Gingerbread

2 cups flour

1 1/2 teaspoon baking soda

1 tablespoon ground ginger

1 teaspoon ground cinnamon

1/2  teaspoon  salt

1 cup molasses

3/4 cup water

1/2 cup unsalted butter

1/4 cup firmly packed brown sugar

2 eggs

1. Preheat oven to 350 degrees F. Grease a 9x9x2-inch square pan, then line bottom of pan with parchment paper. In a medium bowl sift together the flour, baking soda, ginger, cinnamon, and salt; set aside.

2. In a small saucepan heat the molasses, water, butter, and brown sugar until hot, stirring until butter and brown sugar are melted. In a large bowl whisk the 2 eggs until blended. Slowly whisk in the molasses mixture. Stir in flour mixture. Pour batter in prepared pan. Bake for 25 to 30 minutes, until a skewer inserted near center comes out clean. Cool gingerbread in pan. Remove from pan. Tear two-thirds of the cake into pieces (about 7 cups). Set aside until ready to assemble trifle. [For a cakier, denser trifle, you can use the whole cake.]

Lemon-White Chocolate Cream

4 egg yolks

2 eggs

1/2 cup sugar

1/2 cup lemon juice

2 ounces white chocolate, chopped

1 cup whipping cream

3. In a bowl whisk together egg yolks, whole eggs, sugar, and lemon juice. Transfer to a heavy medium-size saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon until thickened. If mixture becomes lumpy, whisk until smooth. Remove from heat. Whisk in white chocolate until smooth. Strain into a bowl. Cover with plastic wrap directly on surface. Refrigerate until cold.

4. In a large mixing bowl beat whipping cream until soft peaks form. Remove, cover, and chill 1/2 cup of the whipped cream to use as topping. Fold remaining whipped cream into cold Lemon-White Chocolate Cream; refrigerated until ready to assemble trifle.

Cranberry Compote

1 12 ounce bag cranberries

1/2 cup water

1/3 - 1/2 cup sugar

1 1/2 cups sliced strawberries

2 tablespoons silvered candied ginger

5. In a medium saucepan combine cranberries, water, and sugar. Cook over medium heat for 10 minutes, stirring occasionally, until cranberries are soft. Cool completely. Stir in strawberries

Trifle Assembly

LAYER 1 In a 7- to 9-inch trifle bowl or other container, spoon in half the Lemon-White Chocolate Cream.

LAYER 2 Evenly top with pieces of Homemade Gingerbread.

LAYER 3 Spoon remaining Lemon-White Chocolate Cream on gingerbread layer.

LAYER 4 Top with Cranberry Compote.

LAYER 5 Top with the 1/2 cup reserved whipped cream and slivered candied ginger. [I used white chocolate shavings.]