Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

With layers of ginger cake, whipped cream and speculoos spread, this no bake gingerbread trifle can be prepped in under 30 minutes and left in the fridge until it's time for dessert.

From the book

Introduction

This trifle is the perfect Christmas dessert if Christmas pudding isn’t really your thing, or if you’re like me and you like to have multiple desserts to choose from. The trifle is packed with little gingerbread cookies, ginger cake, spiced whipped cream, speculoos spread (cookie butter) and festive sprinkles. It’s such a showstopper and it’s absolutely delicious!

Read more Read less

Ingredients

400g (14oz) store-bought ginger cake
500ml (2¼ cups) cold double (or heavy) cream
100g (generous ¾ cup) icing (powdered) sugar
½ tsp ground ginger
½ tsp ground cinnamon
250g (9oz) gingerbread men + extra to decorate (optional)
300g (1¼ cups) speculoos spread/cookie butter, melted (I use Biscoff)
Festive sprinkles, to decorate (optional)

Essential kit

You will need a 20cm (8in) round x 20cm (8in) deep glass serving dish.

Method

Cut the ginger cake into 2cm (¾in) slices.

Put the cream, icing (powdered) sugar, ginger and cinnamon into a large mixing bowl and whip using an electric hand mixer until soft peaks form.

Place half the cake into the bottom of a 20cm (8in) round x 20cm (8in) deep glass serving dish, then place a third of the gingerbread men around the edge of the dish.

Dollop half the whipped cream evenly on top of the cake, spreading it out to the edges, then drizzle half the melted speculoos spread (cookie butter) over the top.

Repeat with the remaining cake, gingerbread men, whipped cream and speculoos spread.

Decorate with gingerbread men and festival sprinkles if you wish.

Chill in the refrigerator for at least 1 hour and enjoy!

Store in the refrigerator, covered, for up to 3 days.

Reviews

Have you tried this recipe? Let us know how it went by leaving a comment below.

Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.

There are no comments yet

Be the first to leave a review

newsletter

Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week

From the book: Fitwaffle’s No-Bake Baking: Easy oven-free recipes including cheesecakes, traybakes and more

Close menu