Categories Milk/Cream Mixer Ginger Dessert Bake Christmas Blueberry Lemon Spice Winter Chill Molasses Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 25
Steps:
- Make gingerbread:
- Preheat oven to 350°F. Line a buttered jelly-roll pan, 15 1/2 by 10 1/2 by 1 inch, with wax paper. Butter and flour paper, knocking out excess flour.
- In a bowl whisk together flour, baking soda, salt, and spices. In a large bowl with an electric mixer beat together butter, sugar, molasses, and oil until combined well. Beat in eggs, 1 at a time, beating well after each addition, and add flour mixture, beating until batter is combined well.
- Spread batter evenly into prepared pan and bake in middle of oven 15 minutes, or until gingerbread springs back when pressed lightly. Invert gingerbread onto a rack and cool completely. Peel off wax paper. Gingerbread may be made 1 day ahead and kept wrapped in plastic wrap. Cut gingerbread into 1/2-inch cubes.
- Make blueberry sauce:
- In a small saucepan simmer sauce ingredients, stirring occasionally, 40 to 45 minutes, or until reduced to about 2 1/2 cups. Cool sauce completely and chill, covered. Blueberry sauce may be made 2 days ahead and chilled, covered.
- Make lemon mousse:
- In a heavy saucepan whisk together yolks and sugar. Add lemon juice and butter and cook over moderately low heat, whisking constantly, until butter is melted completely. Cook mixture, whisking constantly, until it just reaches the boiling point and is thickened (do not let mixture boil), 7 to 12 minutes more.
- Strain lemon mixture through a fine sieve into a bowl. Stir in zest and cool mixture completely, its surface covered with plastic wrap. Chill mixture until cold, about 2 hours.
- In a bowl with an electric mixer beat cream until it just holds stiff peaks. Whisk one-fourth whipped cream into lemon mixture to lighten it and fold in remaining cream gently but thoroughly. Chill mousse, covered, at least 3 hours or overnight. Mousse may be made 2 days ahead and chilled, covered.
- Arrange 1/2 cup gingerbread cubes in bottom of each of 8 glasses (about 1 1/2-cup capacities). Spoon 1/4 cup mousse over gingerbread in each glass and spoon 2 heaping tablespoons sauce over each layer of mousse. Repeat layering with all but about 1 cup gingerbread and remaining mousse and blueberry sauce. Alternatively, a large trifle can be made in a 3-quart bowl by layering ingredients in same order.
- Chill trifle, covered, at least 6 hours or overnight. Garnish trifle with zest.
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Leon Yang
[email protected]I highly recommend these trifles. They're easy to make, delicious, and beautiful.
Felipe Gonzales
[email protected]These trifles are the perfect way to end a special meal. They're light, refreshing, and delicious.
Amir joyia
[email protected]These trifles are so pretty and festive. They're sure to impress your guests.
Zeeshan Rana
[email protected]I love that these trifles are individual servings. It makes them perfect for a party or potluck.
Abbi Rush
[email protected]These trifles are so light and fluffy. They're the perfect dessert after a heavy meal.
Wendy Tinah
[email protected]These trifles are a great make-ahead dessert. I made them a day ahead of time and they were still delicious.
Prisca Chale
[email protected]I love the combination of flavors in these trifles. The lemon and blueberry are so refreshing, and the gingerbread adds a nice warm spice.
Rilvan Utopia
[email protected]These trifles are the perfect way to use up leftover gingerbread. I always have some leftover after the holidays, and this is a great way to use it up.
Nabyonga Ratifah
[email protected]These trifles are so easy to make, even for a beginner baker. I highly recommend them!
Benjamin Chinedum
[email protected]I love that these trifles can be made with fresh or frozen blueberries. It makes them a great option for any time of year.
Ana Francisco
[email protected]These trifles are so pretty and festive. They're perfect for a holiday party.
Robiul Kazi
[email protected]I made these trifles for my family and they were a big hit! Even my picky kids loved them.
solomon worku
[email protected]These trifles are the perfect dessert for any occasion. They're light and refreshing, but still satisfying. I highly recommend them!
Tishawn De Peiza
[email protected]I'm not a huge fan of gingerbread, but I loved these trifles! The lemon and blueberry flavors really balanced out the gingerbread flavor.
SAIFUL ISLAM SAGOR
[email protected]These trifles are so easy to make, and they're always a crowd-pleaser. I love that I can make them ahead of time and they still taste great.
Catherina Breedt
[email protected]I made these trifles for a potluck and they were a huge success! Everyone loved them, and I got several requests for the recipe.
Gabrielle Hargrove
[email protected]These trifles were a hit at my party! The combination of lemon, blueberry, and gingerbread was perfect, and the presentation was beautiful. I will definitely be making these again.