Gingerbread Trifle - A Holiday Classic with an Apple Caramel Twist

Recipe for Gingerbread Trifle, the ultimate winter dessert or perfect served at Christmas time. Made with a layer of gingerbread cake in spiced apple jelly, it's topped with caramelised apple, salted caramel and finished with a boozy whipped cream. Either make the whole thing homemade or recreate the flavours with some shortcuts.

Gingerbread Trifle - A Twist on the Classic

If you've seen the desserts on the market page on apples, you'll see we adore the combination of warming spices with apples. So I couldn't resist creating these Gingerbread trifles a few years ago.

This is my original take since many recipes have more layers with more cream and custard. These individual portions are light, elegant and are delicious made with apples, sautéed in the minimum of butter and sugar with the added hint of gingerbread or pumpkin spice.

The French gingerbread (pain d'épices) is typically the kind we find here in France from Dijon in Burgundy, as it's strong in honey. Either make your own or buy some if you're short on time.

Does Trifle Traditionally Have Jelly?

British trifles normally have a layer of jelly. Usually it's strawberry or raspberry, depending on the fruits used. My mum always added it to the sponge biscuits and let it set before adding the fruit.

For this recipe, I made my own homemade version with apple juice. No added sugar is needed, another reason why I prefer to make desserts homemade. Making your own jelly (known as 'jello' in the USA, as jelly is jam) is easy. Just soak gelatine sheets or powder in cold water for 5-10 minutes and add to warmed liquid and leave to set and you're done.

However, jelly isn't always necessary and, although traditional, you can skip this part if you don't have enough time. I'd therefore suggest adding a little more salted caramel sauce.

Can I Make This in Advance?

This trifle recipe can be prepared one or two days in advance - or simply made on the day itself. It's so handy for entertaining. Just leave the whipped cream nearer to the time of serving.

How Many Layers in a Trifle and What Order?

Normally a trifle base is the sponge fingers or cake mixed with alcohol. It's then topped with jelly, fruit then custard and topped with whipped cream. Sometimes these layers are repeated but not always.

So for this gingerbread trifle, we're keeping its four layers without the custard. The bottom layer is crumbled gingerbread combined with apple jelly, which is left to chill and set without the alcohol - yet! It's then topped with a layer of buttery, spiced apples. A layer of salted caramel is hidden as it literally 'falls into the apples' (incidentally, that's a slang French expression to say someone fainted - see the apple page!) The ultimate final layer? The lightest yet boozy whipped cream.

What is the Best Alcohol in a Trifle?

Normally, the tradition is to add Sherry to a classic trifle. It's best with the fruits, jelly, sponge, custard, cream and classic decor of glacé cherries. It's also great in this gluten free Berry Trifle made with macarons instead of sponge.

For this gingerbread trifle, I've opted instead for Bailey's Irish Cream liqueur. Added to the final flourish of whipped cream topping, it makes the best combination with the spiced apples and gingerbread. Once you try it, I'm sure you'll agree!

How to Make Gingerbread Trifle

• First follow my recipe to make Pain d'épices or French gingerbread. You won't need the whole lot so enjoy it first and use the leftovers for this (you'll need about a third).
• Make a batch of salted caramel sauce. This is an easy method of making it and the bonus? It keeps for ages in the fridge for yet more desserts! You could shortcut and buy it ready made...

Measure the gingerbread as in the recipe card below and crumble into 6 individual glasses. Soak the gelatine sheets, squeeze out any excess water and add to the warmed apple juice and stir. Pour over the gingerbread and leave to set in the fridge.

Meanwhile, briefly fry the chopped apples in a little butter and sugar with some gingerbread (or pumpkin) spice. Take off the heat and cool for a few minutes. Add to the gingerbread and jelly layer.

Pour over a spoonful of salted caramel in each glass and chill until nearer serving time.

In a chilled bowl, whip up the cream and add the Bailey's liqueur and top each trifle.

Alternatively, if you have a Siphon, simply pour in the cream and liqueur, add a gas canister, shake and chill in the fridge for 30 minutes. It's even easier to scoosh the whipped cream at the last minute until ready to serve.

More Trifle Recipes

• Replace the apples with clementine oranges and use the juice for the jelly - just as festive!
• Popular British Christmas trifle - a large family version made without jelly.
• Macaron Berry Sherry Trifle - gluten free.
• Raspberry, Rose & Lychee Mini Macaron Jelly Trifles - another gluten free dessert, inspired by the Parisian Ispahan.

How to Serve Gingerbread Trifle

For special occasions, serve with salted caramel macarons and for Christmas, they're made extra fun decorated with gingerbread men.

Gingerbread Trifle with Apple and Salted Caramel

Jill Colonna

A festive twist to the classic trifle: a layer of moist gingerbread in apple jelly is topped with spiced apples, salted caramel then finished with a boozy whipped cream.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Chilling Time 2 hours hrs

Total Time 2 hours hrs 20 minutes mins

Course Dessert

Cuisine British, French

Servings 6 people

Calories 308 kcal

Ingredients

  

• 150 g (5.5oz) gingerbread (see recipe link below)
• 200 ml (7fl oz/ 0.8 cup) apple juice
• 2 @2g gelatine sheets (or 1 teaspoon gelatine powder)
• 3 Granny Smith apples peeled, cored, cut into small cubes
• 25 g (2 tbsp) butter
• 25 g (2 tbsp) cane sugar (unrefined light brown)
• ½ teaspoon pumpkin or gingerbread spice (pain d'épices in France)
• 6 tablespoon salted caramel sauce see recipe (NOTES)*
• 250 ml (9fl oz/ 1 cup) whipping / heavy cream (30% fat) chilled
• 2 tablespoon Baileys liqueur

Instructions

 

Apple Jelly

• Soak the gelatine sheets or powder in cold water for 5-10 minutes. Heat the apple juice in a pan or microwave and add the gelatine (sheets squeezed of any excess water) and stir to blend.
• Break the gingerbread up into small pieces and place at the bottom of each glass. Pour over the warm apple jelly with just enough to cover. Set aside to cool in the fridge for about an hour.

Spiced Apples & Caramel

• Heat the butter and sugar over medium heat in a non-stick frying pan until melted. Sauté the apple cubes with the spices for about 5 minutes. They should be cooked through but not mushy. Set aside to cool for about 15 minutes.
• In each glass, spoon the spiced apples on top of the apple jellied gingerbread and dribble a tablespoon of salted caramel sauce on top. Chill until ready to serve.

Whipped Boozy Cream

• Using an electric whisk, whip the cream in the chilled bowl until quite firm but still soft, adding the Baileys liqueur. Scoosh on top of each glass.

Notes

See both separate recipes for French gingerbread (pain d'épices) and salted caramel sauce. Only a small quantity of salted caramel sauce is needed for the trifles but the rest can keep in the fridge for a month.

Express Tip: If you have a siphon or cream whipper, just pour whipped cream into it with the liqueur, add a gas canister and chill in the fridge for 30 minutes. Unlike traditional whipped cream, serve just before serving at the table.

Nutrition per 200g serving: 3g protein; 7g lipids; 54g carbohydrates; glycemic index: 10.

Keyword apple jelly trifle, christmas desserts, christmas gingerbread trifle, gingerbread recipes, gingerbread trifle, healthy apple desserts

This original recipe was first published 23 December 2016 but is completely updated.