Gingerbread Lavender Trifle with Vanilla Cream
A glass bowl of gingerbread, vanilla cream and red berries is a centerpiece that happens to be dessert. It's made ahead, feeds a crowd and looks gorgeous on the Christmas table.
A glass bowl of gingerbread, vanilla cream and red berries is a centerpiece that happens to be dessert. It's made ahead, feeds a crowd and looks gorgeous on the Christmas table.
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Why this pairing works
Spicy gingerbread and cool vanilla cream balance each other in every spoonful. Lavender in the whipped cream picks up the floral note in the bread, and tart berries keep it bright.
Serves 10 to 12 Prep 30 min + 4 hr chill Cook 0 min (plus baking the loaf)
Ingredients
- 1 loaf Lavender Bread Mix (Gingerbread), baked per package directions and cooled
- 1 box (3.4 oz) instant vanilla pudding
- 2 cups cold milk, for the pudding
- 2 cups heavy cream, cold
- 1/4 cup Lavender Sugar
- 1/8 tsp Lavender Extract
- 2 cups raspberries, fresh or thawed frozen
- 1/2 cup crushed gingersnaps, for the top
Directions
- Cut the gingerbread into 1-inch cubes.
- Whisk the pudding mix and cold milk for 2 minutes. Let it stand 5 minutes to thicken.
- Whip the cream with the Lavender Sugar and extract to soft peaks. Fold half the whipped cream into the pudding.
- In a trifle bowl, layer one-third of the gingerbread, one-third of the pudding cream and one-third of the berries. Repeat twice, then top with the remaining whipped cream.
- Cover and chill at least 4 hours or overnight. Sprinkle with crushed gingersnaps just before serving.
Serve it with: Lavender Simple Syrup (Classic)
Make it your own
- Swap in Pumpkin Lavender Bread and sliced pears for a Thanksgiving version.
- Brush each gingerbread layer with a little Lavender Simple Syrup for an extra-moist trifle.
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