Gingerbread Trifle

By Tinkysmom55

Ingredients

• 4 cups milk
• 2/3 cup sugar
• 4 tbs cornstarch
• 1/4 tsp salt
• 4 egg yolks, plus 1 whole egg
• 2 tsp vanilla
• 1 box (14.5 oz) gingerbread cake mix
• 1 pint (16 oz) heavy cream, cold
• 1 orange, juiced and zested
• 2 tbs confectioners' sugar
• 1/2 of a 13 oz box gingersnaps, crushed

Details

Servings 16

Preparation

Step 1

Mix milk, sugar, cornstarch and salt in a medium pot. Cook over medium-high heat until mixture comes to a low boil; simmer until it thickens, 2 to 3 minutes. Remove from heat.

In a large bowl, beat the 4 yolks; slowly whisk hot milk into the yolks. Pour mixture back into pot. Whisk over medium heat for 1 minute, remove from heat, and stir in 1 1/2 teaspoons of the vanilla. Pour into separate bowl, cover with plastic wrap and refrigerate 1 hour or until cool.

Meanwhile, prepare and bake gingerbread cake mix as per package directions for an 8 x 8 inch cake, adding remaining whole egg and 1 1/4 cups lukewarm water. Cool completely in the pan on a wire rack.

In the bowl of an electric mixer fitted with the whisk attachment, add cream, remaining 1/2 tsp vanilla, 2 tbs orange juice and 1 tbs orange zest. Mix on medium until soft peaks form. Add confectioners' sugar and mix on high until stiff peaks form, making sure not to overmix. Store in refrigerator until assembly.

To assemble: Cut cake into 1" cubes. Place 1/3 of the cake cubes in a trifle dish, followed by 1/2 of the pudding, gingersnaps and whipped cream. Repeat layering 2 more times. Garnish with gingersnaps and orange zest, if desired. Refrigerate for at least 1 hour to allow flavors to combine before serving.