Gingerbread Trifle
Ingredients
3 ¼ cups
flour
2 tbsp.
buttermilk powder
2 ½ tsp.
baking soda
2 tsp.
Kowalski's Ground Ginger
2 tsp.
cocoa powder
1 tsp.
Kowalski's Vietnamese Ground Cinnamon
½ tsp.
Kowalski's Ground Cloves
½ tsp.
Kowalski's Ground Nutmeg
½ tsp.
Kowalski's Ground Allspice
¾ tsp.
kosher salt
1 ½ cups
milk
12 oz. jar
unsulfured molasses
¾ cup
Kowalski's Unsalted Butter, melted and cooled to room temperature
¾ cup
brown sugar
⅓ cup
sugar
2
eggs, slightly beaten
1 tsp.
Kowalski's Organic Madagascar Vanilla Extract
20 oz. (2 jars)
Kowalski's Lemon Curd (from the Bakery Department)
2 batches
Sweetened Whipped Cream (or 1 batch Ginger Whipped Cream)
2 tbsp.
finely minced candied ginger
Directions
In a medium mixing bowl, whisk together first 10 ingredients (through salt); set aside. In a large mixing bowl, using an electric mixer on low speed, combine milk, molasses, butter, sugars, eggs and vanilla until uniform. Slowly add bowl of dry ingredients to bowl of wet ingredients, mixing until just combined. Pour batter into a greased, floured 8x8" baking pan; bake in a preheated 350° oven until the top springs back when lightly touched and the edges pull away from the pan (30-40 min.). Allow gingerbread cake to cool completely; cut into cubes approx. 1" square. Evenly distribute ½ the cake cubes between 8 dessert dishes or other tall single-serving glasses; cover evenly with ½ the lemon curd and ½ the whipped cream. Repeat layers. Garnish each dessert with minced candied ginger; serve immediately.
Tasty Tip:
- Wine glasses, highballs or parfait dishes also work for serving this recipe, or you can use a single glass trifle bowl.
