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Holiday Gingerbread Trifle with Bourbon Cream Recipe

Holiday Gingerbread Trifle with Bourbon Cream Recipe
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★★★★★

5 from 16 reviews

This Holiday Gingerbread Trifle with Bourbon Cream is a festive, layered dessert perfect for holiday gatherings. Moist homemade gingerbread cubes are layered with a rich, bourbon-infused whipped cream, toasted pecans, pomegranate arils, and finished with a drizzle of caramel sauce for a perfect balance of spice, creaminess, and sweetness.

Ingredients

Scale

For the Gingerbread

  • 1 tsp cinnamon
  • 1 tbsp vanilla extract
  • 1 cup hot water
  • 1/2 tsp nutmeg
  • 1/2 cup sugar
  • 2 tsp baking soda
  • 2 1/2 cups flour (King Arthur flour recommended)
  • 1/2 tsp salt
  • 2 tbsp fresh grated ginger
  • 1/2 cup vegetable oil
  • 1/2 tsp ground cloves
  • 1/2 cup sour cream
  • 2 eggs (room temperature)
  • 1/2 cup brown sugar
  • 1/4 cup molasses

For the Bourbon Cream

  • 2 1/2 cups heavy whipping cream (preferably Kerrygold butter cream)
  • 2 tbsp bourbon (optional but recommended)
  • 1 cup confectioner’s sugar
  • 1 cup sour cream

For Assembly and Garnish

  • 1 cup pomegranate arils
  • 1 1/2 cups crushed pecans (toasted)
  • Caramel sauce (for drizzling and serving)

Instructions

  1. Prepare the Gingerbread Batter: Preheat your oven to 350°F (175°C). In a large bowl, combine the flour, sugar, brown sugar, cinnamon, nutmeg, ground cloves, and salt. In a separate bowl, whisk together the eggs, vegetable oil, 1/2 cup sour cream, molasses, grated ginger, and vanilla extract until smooth.
  2. Combine Wet and Dry Ingredients: Dissolve the baking soda in 1 cup of hot water. Whisk this mixture into the bowl with the wet ingredients. Gradually fold the wet mixture into the dry ingredients, stirring just until combined to create a moist gingerbread batter.
  3. Bake the Gingerbread: Coat two loaf pans with nonstick spray or line them with parchment paper. Divide the batter evenly between the pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let cool to room temperature, then turn out onto a plate and cut into cubes.
  4. Make the Bourbon Cream: In a large bowl, combine heavy whipping cream, 1 cup sour cream, confectioner’s sugar, and bourbon (if using). Whip with a hand mixer on high speed until stiff peaks form and the mixture is thick and spreadable.
  5. Assemble the Trifle: In a large trifle dish, layer gingerbread cubes on the bottom. Top with one-third of the bourbon cream, then sprinkle with toasted crushed pecans and pomegranate arils. Repeat these layers two more times, finishing with the bourbon cream on top.
  6. Garnish and Serve: Just before serving, drizzle caramel sauce generously over the top of the trifle and garnish with the remaining toasted pecans and pomegranate arils. Serve with extra caramel sauce on the side for added indulgence.

Notes

  • Using parchment paper to line loaf pans makes it easier to remove gingerbread without sticking.
  • The bourbon is optional; omit it for a family-friendly version.
  • For extra richness, use high-quality heavy whipping cream such as Kerrygold butter cream.
  • Toast the pecans lightly to enhance their flavor.
  • The trifle is best served the same day but can be refrigerated for up to 24 hours.
  • Make sure eggs are at room temperature for better batter consistency.

Nutrition

Keywords: gingerbread trifle, holiday dessert, bourbon cream, layered trifle, festive dessert, pomegranate trifle, caramel trifle

Find it online: https://cheframiflavor.com/holiday-gingerbread-trifle-with-bourbon-cream-recipe/