Gingerbread trifle with spiced oranges and cinnamon cream

Gingerbread trifle with spiced oranges and cinnamon cream

Based on 34 ratings

"And in the end, something sweet. Life is wonderful! Have fun cooking and enjoying this at home!"

Difficulty

Hard 💪
20
min.
Preparation
0
min.
Baking
20
min.
Resting

Ingredients

Servings2
oranges
112½ ml
Prosecco
37½ g
gelling sugar (3:1)
¼
lemon (juice)
cloves
star anise
1
cardamom pods
¼ stick
cinnamon
¾
vanilla bean (seeds, divided)
2 tbsp
honey (divided)
15 g
grenadine syrup
37½ g
sugar
1
egg yolks
125 g
mascarpone
½ tsp
cinnamon
tbsp
sliced almonds
4
chocolate-glazed gingerbread cookies
2 tbsp
Grand Marnier
whipped cream for garnish
MetricImperial

Utensils

refrigerator, citrus press, small saucepan, cutting board, knife, whisk, small bowl, frying pan, 4 serving glasses

How-To Videos

how-to-toast-nuts

How to toast nuts

how-to-whip-cream

How to whip cream

Nutrition per serving

Cal760
Protein15 g
Fat30 g
Carb90 g
  • Step 1/4

    For the spiced oranges, segment oranges and set aside. Bring Prosecco to a boil, then add gelling sugar, lemon juice, spices, and honey and simmer over medium heat until it becomes a thick sauce, approx. 10 min. Allow to cool down,  then add grenadine syrup and orange filets. Refrigerate until serving or, approx. 15 min.
    • oranges
    • 112½ ml Prosecco
    • 37½ g gelling sugar (3:1)
    • ¼ lemon (juice)
    • cloves
    • star anise
    • 1 cardamom pods
    • ¼ stick cinnamon
    • ¼ vanilla bean (seeds)
    • 1 tbsp honey
    • 15 g grenadine syrup
    • refrigerator
    • citrus press
    • small saucepan
    • cutting board
    • knife

    For the spiced oranges, segment oranges and set aside. Bring Prosecco to a boil, then add gelling sugar, lemon juice, spices, and honey and simmer over medium heat until it becomes a thick sauce, approx. 10 min. Allow to cool down, then add grenadine syrup and orange filets. Refrigerate until serving or, approx. 15 min.

  • Step 2/4

    For the cinnamon cream, whisk sugar and egg yolks together in a small bowl until foamy and light. Fold in mascarpone, honey, vanilla seeds, and cinnamon. Refrigerate for approx. 15 – 20 min.
    • 37½ g sugar
    • 1 egg yolks
    • 125 g mascarpone
    • 1 tbsp honey
    • ½ vanilla bean (seeds)
    • ½ tsp cinnamon
    • refrigerator
    • whisk
    • small bowl

    For the cinnamon cream, whisk sugar and egg yolks together in a small bowl until foamy and light. Fold in mascarpone, honey, vanilla seeds, and cinnamon. Refrigerate for approx. 15 – 20 min.

  • Step 3/4

    In a dry frying pan, toast sliced almonds at medium-low heat for approx. 3 – 4 min. until golden brown; let cool completely. Tear gingerbread cookies into bite-sized pieces. Place gingerbread in serving glasses, and soak with Grand Marnier. Place spiced oranges and cinnamon cream on top. Continue to fill glasses with in this pattern of gingerbread, oranges, and cinnamon cream. To serve, garnish with whipped cream and toasted nuts.
    • tbsp sliced almonds
    • 4 chocolate-glazed gingerbread cookies
    • 2 tbsp Grand Marnier
    • whipped cream for garnish
    • frying pan
    • 4 serving glasses

    In a dry frying pan, toast sliced almonds at medium-low heat for approx. 3 – 4 min. until golden brown; let cool completely. Tear gingerbread cookies into bite-sized pieces. Place gingerbread in serving glasses, and soak with Grand Marnier. Place spiced oranges and cinnamon cream on top. Continue to fill glasses with in this pattern of gingerbread, oranges, and cinnamon cream. To serve, garnish with whipped cream and toasted nuts.

  • Step 4/4

    Enjoy!

    Enjoy!

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