I love this recipe because not only is it extremely easy to make, but it looks impressive. The trifle is sort of a "greatest hits" of the flavors of the holiday season all in one easy dish.
Kitchen equipment required: Mixing bowls, large spoon, mixer (hand-held or standing), clear trifle dish (to see layers), piping bag and tips, if desired.
Technique tip: To obtain whipped cream with nice, stiff peaks, chill not only the cream but the bowl you will whip it in, the beaters and even the vanilla.
Swap option: If desired, you can use a blondie mix rather than one for brownies. The warm flavors of the spices compliment the flavor profile of blondies nicely.
Gingerbread Eggnog Trifle
- 1 standard box brownie mix like Duncan Hines or Betty Crocker
- 1½ teaspoon ground ginger
- 1 teaspoon cinnamon, plus extra for dusting
- 1 teaspoon nutmeg
- Instant french vanilla or vanilla pudding
- Eggnog, store-bought preferred
- 8 ounces heavy cream, well chilled
- 2 to 3 teaspoons sugar
- 1 teaspoon vanilla
- Piping bag and tip, if desired
1. Follow directions on brownie box, adding the oil and eggs required along with the ginger, cinnamon and nutmeg.
2. Bake brownies as directed, let cool and cut into small 1½-inch by 1½-inch cubes.
3. Prepare store-bought instant vanilla pudding, substituting eggnog for the milk required in the package recipe. Let set in the refrigerator for 4 hours.
4. Layer cooled cubes of gingerbread brownies into a trifle dish with alternating layers of eggnog pudding (there should be enough for two layers each of the brownies and pudding). Refrigerate until ready to decorate.
5. Using an electric mixer, whip chilled heavy cream, adding sugar and vanilla and beating to stiff peaks.
6. Top trifle with whipped cream, using a piping bag to make rosettes, if desired, and add a light dusting of cinnamon to finish.