We recently tried this Gingerbread trifle and it is so yummy!
an altered recipe from eatingwell.com and me
1 1/4cupscake floursifted
1 1/2tablespoonsvanilla extract
Yellow or red (optional)
1/4teaspooncream of tartar
citrus juicesuch 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 9x13 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.
refrigerate left overs
Amount Per Serving (1 scoop)
Calories 398Calories from Fat 81
% Daily Value*
Saturated Fat 3g19%
Vitamin A 249IU5%
Vitamin C 3mg4%
* Percent Daily Values are based on a 2000 calorie diet.