Fitwaffle’s Gingerbread Trifle
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
Fitwaffle’s No-Bake Baking: Easy oven-free recipes including cheesecakes, traybakes and more
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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!
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.
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