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
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.