Gingerbread trifle with spiced oranges and cinnamon cream

Based on 32 ratings
Johann Lafer

Johann Lafer

www.johannlafer.de

“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

Servings:-4+
oranges
225 ml Prosecco
75 g gelling sugar (3:1)
½ lemon (juice)
cloves
star anise
cardamom pods
½ stick cinnamon
1½ vanilla bean (seeds, divided)
4 tbsp honey (divided)
30 g grenadine syrup
75 g sugar
egg yolks
250 g mascarpone
1 tsp cinnamon
3 tbsp sliced almonds
chocolate-glazed gingerbread cookies
4 tbsp Grand Marnier
whipped cream for garnish
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
760
Protein
15g
Fat
30g
Carb
90g

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.
  • 3 oranges
  • 225 ml Prosecco
  • 75 gelling sugar (3:1)
  • ½ lemon (juice)
  • 5 cloves
  • 3 star anise
  • 2 cardamom pods
  • ½ stick cinnamon
  • ½ vanilla bean (seeds)
  • 2 tbsp honey
  • 30 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.
  • 75 sugar
  • 2 egg yolks
  • 250 mascarpone
  • 2 tbsp honey
  • 1 vanilla bean (seeds)
  • 1 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.
  • 3 tbsp sliced almonds
  • 8 chocolate-glazed gingerbread cookies
  • 4 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!