Go Back
The assembled trifle is placed in the fridge on the white marble cooktop, chilling for at least an hour to allow flavors to meld. When served, each spoonful reveals the indulgent layers of gingerbread cake, custard, caramel, and whipped cream.

Gingerbread Trifle Recipe

This rich and festive gingerbread trifle combines layers of gingerbread cake, creamy custard with Biscoff, whipped cream, and caramel sauce, topped with gingerbread cookies and sprinkles. Perfect for holiday gatherings!
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Course Dessert
Cuisine british-inspired
Servings 12
Calories 738 kcal

Equipment

  • Electric mixer or hand whisk
  • Large mixing bowl
  • medium mixing bowl
  • Microwave Safe Bowl
  • Spatula or Large Spoon
  • Measuring cups and spoons
  • Trifle Bowl (around 3.5-liter capacity)
  • Cutting Board
  • Knife
  • Plastic Wrap or Lid (optional)

Ingredients
  

Whipped Cream:

  • 1200 ml 5 cups cold double or heavy whipping cream
  • 120 g 1 cup icing sugar (powdered sugar)
  • 2 tsp vanilla extract

Trifle Layers:

  • 600 ml 2 ½ cups store-bought vanilla custard, divided
  • 3 tbsp Biscoff spread cookie butter spread
  • 900 g 2 lb gingerbread cake, cut into 2 cm (1-inch) cubes
  • 250 g 1 cup caramel sauce or dulce de leche
  • 4 tbsp rum gingerbread syrup, or liqueur of choice

To Decorate:

  • Gingerbread cookies men, trees, or mini gingerbread houses
  • Festive sprinkles

Instructions
 

Prepare the Whipped Cream:

  • In a large bowl, whip the cold cream with icing sugar and vanilla extract on low to medium speed until it forms peaks. Place the whipped cream in the refrigerator to chill while preparing the other layers.
    In a large mixing bowl on the white marble cooktop, cold double cream, icing sugar, and vanilla extract are whipped with an electric mixer on low to medium speed until soft peaks form. Once ready, the whipped cream is placed in the fridge to chill.

Make the Biscoff Custard:

  • In a microwave-safe bowl, combine half of the custard with the Biscoff spread. Heat in 30-second intervals, stirring in between, until the Biscoff melts and fully mixes with the custard. Set aside. Leave the remaining custard plain.
    A microwave-safe bowl on the white marble cooktop holds half of the custard combined with Biscoff spread. The mixture is warmed in 30-second intervals, being stirred each time until the Biscoff melts smoothly into the custard, creating a rich layer for the trifle.

Layer the Trifle:

  • Start by spooning a layer of whipped cream at the bottom of a large trifle bowl (around 3.5-liter capacity).
  • Add a layer of gingerbread cake cubes on top of the whipped cream, then drizzle with your choice of rum, gingerbread syrup, or liqueur.
    A large trifle bowl on the white marble cooktop shows the beginning of the layering process. A base layer of whipped cream is spooned in, followed by a layer of gingerbread cake cubes. The cake layer is lightly drizzled with rum, gingerbread syrup, or liqueur to add flavor depth.
  • Next, spread a layer of Biscoff custard over the cake, followed by a drizzle of caramel sauce.
    In the trifle bowl on the white marble cooktop, a layer of Biscoff custard is spread over the cake, followed by a generous drizzle of caramel sauce, adding a luscious layer to the dessert.

Repeat the Layers:

  • Continue layering with more cake, custard (alternating with the plain custard and Biscoff custard), whipped cream, and caramel until you reach the top of the bowl. Finish with a final layer of whipped cream.
    The trifle bowl on the white marble cooktop is gradually filled with more layers of gingerbread cake, alternating with plain custard, Biscoff custard, whipped cream, and caramel until the bowl is filled to the top. The final layer is finished with a smooth, even layer of whipped cream.

Decorate the Trifle:

  • Just before serving, add gingerbread cookies and festive sprinkles on top for decoration.
    The completed trifle sits on the white marble cooktop as gingerbread cookies and festive sprinkles are arranged on top, adding holiday charm and visual appeal just before serving.

Chill and Serve:

  • Refrigerate the trifle for at least 1 hour to allow the flavors to meld. Serve and enjoy the holiday flavors in every spoonful!
    The assembled trifle is placed in the fridge on the white marble cooktop, chilling for at least an hour to allow flavors to meld. When served, each spoonful reveals the indulgent layers of gingerbread cake, custard, caramel, and whipped cream.