Quick, easy and beautiful to behold, our gingerbread trifle recipe is a Christmas dessert you’ll want to bookmark for years to come. We’re talking 20 minutes of prep and no baking – the ideal last-minute dessert for the festive season (that looks deceptively impressive!). Because trifles are served individually, it’s easy to double or triple the recipe if need be. Best of all, this recipe uses all store-bought ingredients, which keeps things simpler.
How to make this mini gingerbread trifle recipe: key tips
Last-minute desserts need not be lacklustre, and these gorgeous mini gingerbread trifles are proof – like a Christmas miracle in a cup. It’s really just a matter of whipping the cream mixture and assembling the rest. If you’ve run out of time (or the energy to do anything extra), and you don’t feel like using a piping bag, you can just spoon the cream mixture into the cups. Easy. You can make the mascarpone mixture up to 2 hours ahead, too. Just keep it covered in the fridge until required.
What’s in our mini gingerbread trifles recipe?
We whip together thickened cream, mascarpone, brown sugar and vanilla essence – plus a touch of ground cinnamon for a hint of warming spice. For a clever shortcut, we used gingerbread cake roll and mini gingerbread people. Then, we add fresh blueberries, but you can use any type of berry for this individual trifle recipe. We also use pomegranate seeds, blackberries, and rosemary sprigs to decorate. If you can't get your hands on pomegranate seeds, you can use chopped dried cranberries instead – they still provide that lovely festive pop of colour.
If you love a simple Christmas dessert (that looks impressive), here are 45 few-ingredient Christmas treats.
Recipe and photography by Greer Worsley.
Ingredients
- 300ml thickened cream
- 250g mascarpone
- 1/4 cup brown sugar
- 1 tsp vanilla essence
- 1 tsp ground cinnamon, plus extra to sprinkle
- 300g gingerbread cake roll
- 125g fresh blueberries
- 6 small gingerbread men
- Halved blackberries, to decorate
- Pomegranate seeds, to decorate
- Rosemary sprigs, to decorate
Method
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Step 1In a stand mixer or using hand-held beaters, whip cream until soft peaks. Add mascarpone, sugar, vanilla and cinnamon, and beat until just firm. Place cream mixture in a piping bag fitted with a plain nozzle.
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Step 2Cut gingerbread cake roll into 12 slices. Place a slice in the base of 6 small parfait glasses. Pipe a layer of mascarpone cream mixture on top. Sprinkle over a handful of blueberries. Add a second layer of gingerbread cake roll.
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Step 3Finish each parfait with some piped mascarpone cream. Sprinkle over extra cinnamon. Halve any remaining blueberries. Press a gingerbread man into the top, then decorate with halved blueberries, blackberries, pomegranate seeds and rosemary sprigs.
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