Description
A festive and flavorful holiday dessert made with layers of spiced gingerbread cake, lemon-swirled mascarpone whipped cream, and tart raspberry compote. This trifle is rich in texture and color, making it a stunning yet easy treat for entertaining.
Ingredients
- For the gingerbread cake:
- 3/4 cup buttermilk
- 1/2 tsp baking soda
- 2/3 cup molasses
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 1 tbsp ground ginger
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 2 large eggs
- 1/3 cup vegetable oil
- For the raspberry compote:
- 2 heaping cups fresh or frozen raspberries
- 1/2 to 3/4 cup sugar
- For the lemon mascarpone whipped cream:
- 2 (8 oz) containers mascarpone cheese
- 2 cups heavy cream
- 1 tsp vanilla extract
- Zest of 1/2 lemon
- 1 (10.5 oz) jar lemon curd
- 1/4 cup powdered sugar (optional)
Instructions
- Preheat oven to 350ºF and grease an 8-inch square pan.
- In a bowl, whisk buttermilk and baking soda. Stir in molasses, brown sugar, and granulated sugar.
- In another bowl, mix flour, ground ginger, baking powder, salt, and cinnamon.
- Whisk eggs and oil into the buttermilk mixture. Combine wet and dry ingredients in three batches, whisking until smooth.
- Pour batter into prepared pan and bake for 30–40 minutes, until top is firm and a toothpick comes out mostly clean. Let cool completely.
- For the compote, heat raspberries and sugar over medium-low, mashing gently. Simmer about 5 minutes until syrupy. Cool.
- For the cream, beat cold mascarpone and heavy cream until nearly whipped. Add vanilla and lemon zest; continue beating until thick. Fold in lemon curd gently for a marbled effect. Add powdered sugar if desired.
- Cube cooled gingerbread cake into 1-inch pieces. In individual cups or a large trifle bowl, layer cake, mascarpone cream, and raspberry compote. Repeat layers, finishing with compote on top.
- Refrigerate for a few hours before serving to let flavors meld.
Notes
- Use unsulphured molasses for the best flavor.
- Make components up to 2 days in advance; assemble within 6 hours of serving.
- Substitute with spiced cake or crushed ginger cookies in a pinch.
- Try cranberries or strawberries instead of raspberries.
- For an adult twist, drizzle spiced rum over cake before layering.
- Crushed gingersnaps between layers add extra texture.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking, Layering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approx. 9 oz)
- Calories: 420
- Sugar: 28g
- Sodium: 160mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg
