Ingredients
1 loaf homemade or store-bought gingerbread cake, cubed
5 large Bosc pears, peeled, cored, and sliced
2 cups water
1 cup granulated sugar
1 vanilla bean, split
2 cups heavy whipping cream
8 oz mascarpone cheese, softened
1/2 cup powdered sugar
1 tsp vanilla extract
2 tbsp crystallized ginger, finely chopped (optional garnish)
Instructions
Step 1: Prepare the gingerbread cake if making from scratch and allow it to cool completely before cutting into 1-inch cubes.
Step 2: In a medium saucepan, combine water, granulated sugar, and the vanilla bean. Bring to a simmer, then add the pear slices. Poach for 10-12 minutes until tender but firm. Remove from heat and let pears cool in the syrup.
Step 3: In a large bowl, beat the heavy cream, mascarpone, powdered sugar, and vanilla extract until stiff peaks form. Be careful not to overbeat, or the mascarpone may curdle.
Step 4: Drain the pears, reserving 1/4 cup of the syrup. Lightly toss the gingerbread cubes in the reserved syrup for extra moisture.
Step 5: In a large glass trifle bowl, layer one-third of the gingerbread cubes, followed by one-third of the pear slices, and one-third of the cream mixture. Repeat the layers twice more, finishing with cream on top.
Step 6: Garnish with crystallized ginger or extra gingerbread crumbs. Chill for at least 4 hours, or overnight, before serving.
Notes
For best results, let the trifle sit in the fridge for at least 6 hours so the gingerbread can soften properly.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Christmas & Holiday Dishes
- Cuisine: American
Nutrition
- Serving Size: 1 generous scoop
- Calories: 450 kcal
- Sugar: 38 g
- Sodium: 210 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 85 mg
Keywords: pear gingerbread trifle recipe, holiday dessert, Christmas trifle, gingerbread cake, poached pears
