Gingerbread trifle

Happy Holidays to everyone. I am teaching a holiday hors' d'oeuvres and desserts class tomorrow and wanted to share my recipe for a gingerbread trifle that is really, really easy.

Gingerbread Trifle

Gingerbread cake-prepared
12 oz. whipping cream
2 tbs. powdered sugar
½ tsp. pumpkin pie spice
3 tbs. crystallized ginger
Sliced strawberries
Toffee Bits


Cube gingerbread and store in an airtight container. Whip cream with a hand mixer for 4 minutes in a cold metal bowl. As cream thickens, add powdered sugar and pumpkin pie spice and continue whipping until stiff peaks form. Can be prepared and stored in the refrigerator over a bowl of ice for 2 hours. Slice strawberries and toss in diced crystallized ginger. Let stand at least 1 hour to macerate. Can also be made 1 day in advance.

Layer in a trifle bowl gingerbread, strawberries, toffee bits and whipped cream in alternating layers. Top layer should be whipped cream and toffee bits. Serve cold.

We went to a friends house tonight and ate steak and roasted salmon. She prepared is very easily, a little olive oil, a pinch of salt and pepper and 3 sprigs of fresh rosemary on top. She baked it in the oven (covered I think) for about 20 minutes on 375. We had couscous and green beans with it.

I'm working all day tomorrow and tomorrow night, so Kirk is on his own for dinner, my guess is he'll either make ramen soup for the girls with some fresh fruit or order Chinese!! :)