New Years Eve – Gingerbread, Sherry and Caramel Trifle

Hi Everyone,

It’s traditional in my household that each New Years Eve I create a special dessert which I’ve never made before. The delicious gingerbread, sherry and caramel trifle pictured above was my New Years Eve recipe of 2021.

Trifles are such a great solution for any dinner party. You can prepare them hours ahead of time and they always make for an impressive dinner table centre piece.

Keep scrolling for the recipe of the gingerbread, sherry and caramel trifle.

Tip: You can make the gingerbread cake 1-2 days ahead. The trifle can be assembled up to 2 hours before guests arrive.

 

New Years Eve – Gingerbread, Sherry and Caramel Trifle

Preheat oven to 180°C and line a 24cm round tin with non-stick baking paper.

The Sherry Jelly

Ingredients:

• 3 cups (750ml) water
• 1 & 1/2 tablespoons gelatine powder
• 1 cup (250ml) Sherry (save a little extra sherry for trifle assembly)
• 1 cup (220g) caster sugar

Preparation:

Place 1/2 cup of the water in a small bowl, sprinkle gelatine on top and set aside for 5 minutes until the gelatine is absorbed.

Place the remaining water, sherry and sugar in a medium saucepan over a medium heat stirring gently until boiling. Then cook for 1 minute.

Add the gelatine to the mixture and whisk to combine. Then set aside for 15 minutes before pouring into a 4-litre capacity glass dish.

Refrigerate for 2 hours until set.

 

Gingerbread Cake

Ingredients:

• 1 & 2/3 cups (250g) plain flour
• 2 & 1/2 teaspoons baking powder
• 2 teaspoons ground ginger
• 1 teaspoon mixed spice
• 1 cup (175g) dark brown sugar
• 125g unsalted butter
• 1/2 cup (175g) golden syrup
• 1/2 cup (180g) honey
• 1 egg, lightly beaten
• 1 & 1/4 cups (310ml) milk

Preparation:

Place the butter, golden syrup and honey in a small pan over low heat and stir until melted and smooth.

Add the butter mixture, the egg and milk to the dry ingredients and whisk until smooth.

Pour into the prepared tin and bake for 1 hour at 180°C or until cooked when tested with a skewer.

Turn out onto a wire rack and allow to cool completely.

 

The cream

Ingredients:

• 2 cups (5000ml) cream
• 2 cups (500g) creme fraiche
• 1/2 cup store bought caramel sauce

Preparation:

Whip the creams together until soft peaks form and then start with the assembling of the trifle.

 

Trifle assembly:

Using a large serrated knife cute the cooled cake in half horizontally. Trim the cake layers to fit the size of your glass dish. Place half the cake on top of the jelly.

Spoon 1/3 of the cream mixture on top of the jelly and smooth with a palette knife or the back of a large spoon.

Top with the remaining cake. Pour a little additional sherry over the cake. Then top with the remaining cream mixture. Decorate with the caramel on top. You might also like to mix some caramel into the top layer of the cream for additional flavour.

Refrigerate until ready to serve – ENJOY!

 

Recipe based on recipe by Donna Hay “Christmas Feasts and Treats“.

You might also enjoy: Strawberry & Chocolate No-Bake Tart

 

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