Wow your guests with this delicious winter Ginger Trifle-individual desserts made with sweet and sticky ginger cake, layered with fresh pears, custard and cream. They are so simple to make and are sure to become a family favourite.
I love sweet sticky Jamaica Ginger Cake. It's a cake that he been around for over 50 years and still delicious. These individual Jamaica Ginger Cake & Pear Trifles are really simple to make. You just need to assemble the ingredients and you have a fabulous dessert.
Ingredients:
Pear compote:
- 4-5 fresh firm pears
- 3 tbsp soft light brown sugar
For the trifle:
- 500g Jamaican Ginger Cake, cut into cubes
- 400ml double cream
- 8-10 tbsp Cointreau orange liqueur/sherry, for non-alcoholic, use orange or pear juice
- 500g fresh custard or shop bought
- 5 crushed ginger biscuits
- edible glitter & chocolate gingerbread man/Christmas tree/reindeer, optional or decoration
Method:
Pear Compote: Peel and core the pears and cut into cubes.
Place the pear with brown sugar in a saucepan and heat, stirring until the sugar dissolves and the pears begin to give off a little liquid. Turn down to a simmer leave to cook for about 5 minutes, stirring occasionally.
Remove from heat and allow to cool completely.
Whipped Cream: Whisk the cream until it forms soft peaks. Set aside in the fridge until ready to assemble the trifles.
Assemble the trifle: Take your chosen serving dish/bowl and place a layer of ginger cake cubes in the base. Drizzle the cake layer with the liqueur or juice.
Top with a layer of compote.
On top of this add a layer of custard.
Repeat the layers of ginger cake, liqueur/juice and pear compote.
Add a top layer of whipped cream.
Sprinkle with some crushed ginger biscuits.
Finally top with chocolate gingerbread man/Christmas tree/reindeer and a sprinkle of magical edible glitter.
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