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Whole Wheat Gingerbread Trifle with Lemon-White Chocolate Cream and Cranberry Sauce

 

Hodgson Mill Whole Wheat Gingerbread Mix is available year ‘round, but my favorite time to bake with it is during the winter months – Christmastime in particular.  I’ve used this convenient mix to make lots of things, like Chocolate Gingerbread Bars, Whole Wheat Gingerbread Biscotti with Cranberries and Pecans, Gingerbread Apple Upside-down Cake and Gingerbread Cupcakes with Cinnamon Brown Sugar Buttercream Frosting, all of which are some of my favorite holiday treats.  This year I’ve expanded my gingerbread baking to include this delicious Whole Wheat Gingerbread Trifle with Lemon-White Chocolate Cream and Cranberry Sauce.   Hodgson Mill Whole Wheat Gingerbread Mix is pretty tasty baked on its own, but just wait until you try it topped with a luscious lemon-white chocolate cream and brightly flavored berry sauce made with fresh cranberries and strawberries.  The combination of spiced gingerbread, sweet lemon cream, and tart berries tastes amazing together and the layered presentation of each component make this trifle quite the show stopper.  And let’s not forget that the gingerbread cake in this trifle is made from 100% whole grain whole wheat that comes from a handy box, premeasured and mixed for the most part, by Hodgson Mill.  Delicious, beautiful, better for you; if ever there was a Christmas worthy dessert, this is it.  

Start by pouring the Hodgson Mill Whole Wheat Gingerbread Mix into a large bowl.  Add the baking powder, cinnamon and brown sugar and whisk everything together until well combined.  

 Next add the butter, vanilla, eggs and buttermilk to the bowl and mix with an electric mixer, on slow speed, for 1 minute.  Turn the mixer up to medium-high speed and beat for an additional 2 to 3 minutes until creamy and smooth.  

Pour the batter onto a parchment paper lined 11x15-inch jelly roll pan and spread evenly around the pan.  The batter is fairly thick, so you may have to hold the parchment paper down as you initially begin to spread to help keep the paper from sliding around.  

Bake the gingerbread in a 350°F oven for 18-20 minutes or until a toothpick comes out clean when inserted in the middle of the cake.  

Remove the baked cake from the oven and cool for 5 minutes in the pan.  Then place a wire rack on top of the cake and carefully flip the cake over and peel off the parchment paper; there’s no need to turn the cake right-side up.  Let the cake cool completely on the rack before proceeding to the next steps.  The gin

gerbread can be made the day before assembling the trifle and wrapped in plastic wrap until ready to use.  

 To make the cranberry sauce, combine the water, sugar and cranberries in a medium-sized saucepan and heat over medium heat until the cranberries burst and the mixture has thickened slightly, about 10 minutes.  

 
Remove the pan from the heat and stir in the sliced strawberries and strawberry jam.  Set aside to cool completely.  The cranberry sauce can be made up to a day in advance and kept in an airtight container in the refrigerator until ready to use.  

 

 
To make the lemon-white chocolate curd, whisk the egg yolks, eggs, sugar and lemon juice together in a medium-sized bowl.  Pour the mixture into a medium-sized saucepan and cook over medium heat, stirring constantly, until thickened, about 3 minutes.  Remove the pan from the heat and pour mixture through a strainer into a small bowl.  Whisk the white chocolate into the hot lemon curd and stir until smooth.  Allow the lemon-white chocolate curd to cool and then cover and refrigerate for at least 2 hours and up to a day in advance of assembling the trifle.   

 

 
When you’re ready to assemble the trifle, cut the gingerbread into small cubes, about 1 ½-inch squares and set aside.  Even though the gingerbread for this recipe is made with 100% whole wheat, the cake has a light texture and soft crumb, much like that of a white flour-based recipe, but a whole lot healthier for you.  
 

Next, beat the whipping cream in a large bowl until soft peaks form.  Scoop out a heaping cup of the whipped cream and set it aside for the top of the trifle.  

 
 
Scoop the rest of the whipped cream into the bowl of chilled lemon-white chocolate curd and gently fold together.  

 

 

Spoon 1/3 of the lemon-white chocolate cream into the bottom of a 7 to 9-inch trifle bowl or other clear container.  I’m using a small crystal punch bowl that I inherited from my grandmother; it’s much too pretty to save just for drinks. 

 Next evenly top the lemon-white chocolate cream with pieces of gingerbread, about 1 ½ to 2 cups. My bowl is tapered so the bottom layer of gingerbread is smaller than the top.  Use whatever amount of gingerbread you need to get a decent layer– there’s plenty of cake and you’ll likely have some leftover. My family happily snacked on the extra cubes and made sure that nary a crumb went to waste.  

 Spoon half of the remaining lemon-white chocolate cream over the gingerbread and then top with half of the cranberry sauce. Be sure to push the lemon cream and cranberry sauce out to the sides of the dish so that the layers can be clearly seen- that’s part of the beauty of this trifle. 

 Top with more gingerbread cubes, enough to make a second layer.

Then spread the rest of the lemon-white chocolate cream over the gingerbread and then top with the last half of the cranberry sauce.  

Dollop the reserved whipped cream over the cranberry sauce and smooth it over the surface, being careful to keep the red cranberry sauce from bleeding through.  Sprinkle bits of candied ginger over the top of the whipped cream.  Cover the trifle with plastic wrap and refrigerate for at least 6 hours and up to a day before serving.  Time in the refrigerator gives the flavors a chance to meld and become even more delicious together.  

 Take a moment and admire the lovely layers in this trifle.  The contrasting colors look so pretty, with the cranberry sauce looking especially festive.  It’s one beauty of a dessert. 

I’ve always known that Hodgson Mill Whole Wheat Gingerbread Mix is a good thing and convenient to bake with, but after tasting this Whole Wheat Gingerbread Trifle with Lemon-White Chocolate Cream and Cranberry Sauce, I can’t imagine having a winter go by without making it into something as delicious as this dessert.   The multiple layers of warmly spiced gingerbread, cool lemon-white chocolate cream and tangy cranberry/strawberry sauce not only fill this trifle with flavor extraordinaire, but also make it look pretty enough to be the star of any holiday buffet.  This Whole Wheat Gingerbread Trifle with Lemon-White Chocolate Cream and Cranberry Sauce can also be made in advance, so that there’s one less thing to worry about during such a busy time of year.  

Celebrate the holidays with this Whole Wheat Gingerbread Trifle with Lemon-White Chocolate Cream and Cranberry Sauce.  100% heart healthy whole wheat and all, this dessert can’t be beat.  Merry Christmas!  Enjoy!  

 

Whole Wheat Gingerbread Trifle with Lemon-White Chocolate Cream and Cranberry Sauce

 

Ingredients

  • 1 box Hodgson Mill Whole Wheat Gingerbread Mix
  • 1 1/2 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1/4 cup dark brown sugar packed
  • 1/2 cup unsalted butter melted and slightly cooled
  • 1 tsp. vanilla extract
  • 3 large eggs room temperature
  • 3/4 cup buttermilk room temperature
  • 1 12 oz. bag fresh cranberries
  • 1/2 cup water
  • 1/2 cup granulated sugar
  • 1 1/2 cups strawberries sliced
  • 3 Tbsp. strawberry jam
  • 4 large egg yolks
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/2 cup lemon juice
  • 2 oz. white chocolate chopped
  • 1 1/2 cups heavy whipping cream
  • 2 Tbsp. candied ginger diced

Instructions

To make the gingerbread, pour the Hodgson Mill Whole Wheat Gingerbread Mix into a large bowl and add the baking powder, cinnamon and brown sugar.  Whisk everything together until well combined.  Add the butter, vanilla, eggs and buttermilk to the bowl and mix with an electric mixer, on slow speed, for 1 minute.  Turn the mixer up to medium-high speed and beat for an additional 2-3 minutes until creamy and smooth.  Pour the batter onto a parchment paper lined 11x15-inch jelly roll pan and spread evenly around the pan. Bake in a 350°F oven for 18-20 minutes or until a toothpick comes out clean when inserted in the middle of the cake.  Remove the baked cake from the oven and cool for 5 minutes in the pan.  Then place a wire rack on top of the cake and carefully flip the cake over and peel off the parchment paper- there’s no need to turn the cake right side up.  Once the cake has cooled, cut the gingerbread into small cubes, about 1 ½-inch squares and set aside.

 To make the cranberry sauce, combine the water, sugar and cranberries in a medium-sized saucepan and heat over medium heat until the cranberries burst and the mixture has thickened slightly, about 10 minutes.  Remove the pan from the heat and stir in the sliced strawberries and strawberry jam.  Set aside to cool completely.  The cranberry sauce can be made up to a day in advance and kept in an airtight container in the refrigerator until ready to use. 

To make the lemon-white chocolate curd, whisk the egg yolks, eggs, sugar and lemon juice together in a medium-sized bowl.  Pour the mixture into a medium-sized saucepan and cook over medium heat, stirring constantly, until thickened, about 3 minutes.  Remove the pan from the heat and pour mixture through a strainer into a small bowl.  Whisk the white chocolate into the hot lemon curd and stir until smooth.  Allow the lemon-white chocolate curd to cool and then cover and refrigerate for at least 2 hours and up to a day in advance of assembling the trifle.  

Next, beat the whipping cream in a large bowl until soft peaks form.  Scoop out a heaping cup of the whipped cream and set it aside for the top of the trifle.  Scoop the rest of the whipped cream into the bowl of chilled lemon-white chocolate curd and gently fold together.  Spoon 1/3 of the lemon-white chocolate cream into the bottom of a 7 to 9-inch trifle bowl or other clear container. Next evenly top the lemon-white chocolate cream with pieces of gingerbread, about 1 ½ to 2 cups. Spoon half of the remaining lemon-white chocolate cream over the gingerbread and then top with half of the cranberry sauce. Cover the cranberry sauce with another layer of gingerbread cubes.  Spread the rest of the lemon-white chocolate cream over the gingerbread and then top with the last half of the cranberry sauce.  Dollop the reserved whipped cream over the cranberry sauce and smooth it over the surface, being careful to keep the red sauce from bleeding through.  Sprinkle bits of candied ginger over the top of the whipped cream.  Cover the trifle with plastic wrap and refrigerate for at least 6 hours and up to a day before serving.

Servings

Makes approximately 10 to 12 servings

Adapted from Better Homes and Gardens

You can find Whole Wheat Gingerbread Trifle with Lemon-White Chocolate Cream and Cranberry Sauce and other recipes from Hodgson Mill by visiting the Recipes page.

 


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Author: Holly






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