Desserts/white chocolate-gingerbread trifle

Makes: 1 trifle

Active Time: 50 minutes

Total Time: 3 hour 15 minutes

From: http://www.bhg.com/recipe/pudding/white-chocolate-gingerbread-trifle/

Ingredients

2 cups all-purpose flour

1 1/2 teaspoons 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

4 egg yolks

2 eggs

1/2 cup sugar

1/2 cup lemon juice

2 ounces white chocolate, chopped

1 cup whipping cream

1 12 ounce bag cranberries

1/2 cup water

1/3 cup sugar

1 1/2 cups sliced strawberries

2 tablespoons silvered candied ginger

Directions

Step 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.

Step 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.

Step 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.

Step 4

Whisk in white chocolate until smooth. Strain into a bowl. Cover with plastic wrap directly on surface. Refrigerate until cold.

Step 5

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.

Step 6

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.

Step 7

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.