We recently tried this Gingerbread trifle and it is so yummy! I just got a new trifle bowl. That means I need to make a trifle, right?! I had this idea bobbing around in my head for a different kind of trifle, and then I found out that one of my co-worker is moving to a new office in a different building. I thought the farewell party was the perfect excuse to try my idea, and thus the Gingerbread trifle was born. There are a couple of things I would do differently next time. 1) Use more cake in the layering (I worried about running out-there was plenty). 2) Use only Red Pears. 3) Gingerbread cake, custard and pears are all the same color (pretty much). I didn’t color my custard (they suggest yellow) b/c I like the creamy color. However, without the raspberries maybe a little pink food coloring or something would help with the monochronistic appearance?? Otherwise, it was delish! Also, I begged and borrowed a lot from eatingwell.com–which means that this cake & custard are both low fat & low calories (but they don’t taste like it)!!
an altered recipe from eatingwell.com and me
- 1 1/4 cups sifted cake flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1/2 cup granulated sugar
- 2 large egg whites
- 1/2 cup buttermilk
- 1/4 cup molasses
- 2 tablespoons canola oil
- 3 cups fat-free milk, divided
- 2 large eggs, separated
- 1/3 cup cornstarch
- 1 1/2 tablespoons vanilla extract
- Yellow (or red) food coloring (optional)
- 2/3 cup sugar
- 1/4 teaspoon cream of tartar
- 3 tablespoons water
- 3 red pears
- citrus juice (such as lemon) or fruit saver
- Sift together flour, baking powder, baking soda, salt, cinnamon, ginger, allspice and nutmeg into a bowl.
- Stir in granulated sugar.
- Whisk together egg whites, buttermilk, molasses and oil in a large bowl.
- Add the dry ingredients to the egg white mixture and stir with a wooden spoon or rubber spatula just until blended.
- Pour into a 9×13 inch pan.
- Bake at 375 for 15-25 min., or until a cake tester comes out clean.
- Set aside to cool.
- Whisk together 1/4 cup milk, egg yolks and cornstarch in a large bowl.
- Heat remaining milk in a heavy saucepan until steaming.
- Gradually whisk milk into the egg mixture.
- Return to the saucepan; cook over medium heat, whisking constantly, until the custard boils and thickens, 1 to 2 minutes.
- Remove from the heat, stir in vanilla and about 3 drops yellow food coloring, if using.
- Transfer to a clean bowl and place a piece of wax paper or plastic wrap directly on the surface of the custard to prevent a skin from forming.
- Set aside to cool slightly.
- Meanwhile, bring about 1 inch of water to a simmer in a saucepan.
- Combine egg whites, sugar, cream of tartar and water in a heatproof mixing bowl large enough to fit over the saucepan.
- Set the bowl over the barely simmering water and beat with an electric mixer at low speed, moving the beaters around the bowl constantly, until an instant-read thermometer registers 140°F. (This will take 3 to 5 minutes.)
- Increase the mixer speed to high and continue beating over the heat for a full 3 1/2 minutes.
- Remove the bowl from the heat and beat the meringue until cool, about 4 minutes.
- Whisk one-fourth of the meringue into the custard.
- Add the remaining whites and use a whisk to incorporate them with a folding motion.
- Peel and de-seed 3 red pears.
- Cut into slices or chunks, and dip in citrus juice or fruit saver. (I also used some fresh raspberries in the trifle pictured, but I think it would be better with just the pears.)
- Cut the cake into 1 inch by 2 inch strips.
- Place a layer of cake in the bottom of a bowl.
- Sprinkle the fruit on top.
- Add a layer of custard.
- Repeat until bowl is full, ending with custard and a little reserved fruit garnish.
- Chill before serving.
Yield: 8.5" trifle bowl, Serving Size: 1
- Amount Per Serving:
- Calories: 3067 Calories
- Total Fat: 42.9g
- Cholesterol: 391.7mg
- Carbohydrates: 610.2g
- Fiber: 24.1g
- Sugar: 397.4g
- Protein: 65.8g