Trifle with homemade gingerbread cookies in pear-honey syrup

Votes: 1

How to Make - Homemade Gingerbread Cookie Trifle in Pear-Honey Syrup

Time: 3 hours 10 minutes
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 1151, total fat 82 G., saturated fats 50 G., proteins 13 G., carbohydrates 96 G., fiber 2 G., cholesterol 297 mg, sodium 647 mg, sugar 47 G.

This impressive trifle is made with soft gingerbread cookies, which can be baked in advance. The cookies are soaked in a pear-honey shrub (which gives them their distinctive flavor) and then layered in a pan, alternating with airy vanilla cream. You can assemble the trifle in one large pan or in pint jars, making the dessert individual and more informal.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 cups premium flour
2 teaspoons of baking soda
1.5 tsp ground ginger
0.5 tsp ground cinnamon
A pinch of coarse salt
165 g softened butter
1/4 cup granulated sugar
1/4 tbsp. maple syrup
1/4 cup molasses
1 large egg
1/4 tbsp. store-bought pear-honey scrub
3 cups chilled heavy cream
3 tablespoons powdered sugar
1 tbsp. softened mascarpone cheese
Special equipment: trifle pan

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, ground ginger, cinnamon, maple syrup, mascarpone cheese, molasses

Cooking the dish according to the recipe:

Preheat oven to 175°C.
In a medium bowl, combine the flour, baking soda, ginger, cinnamon, and salt. In a large bowl, beat the butter and sugar until light and fluffy. Add the maple syrup, molasses, and egg, whisking until smooth. Gradually fold the flour mixture into the egg mixture and knead until smooth.

Line two baking sheets with parchment paper. Form the dough into 2.5 cm balls and distribute them evenly among the sheets. Bake until very dark, rotating the sheets halfway through baking, 10–12 minutes. Remove and let cool. Spray the cooled cookies with a spray bottle.
In a large glass bowl, combine the whipped cream and powdered sugar and beat until soft peaks form. Add the mascarpone and beat until smooth.
Spread a little frosting over the bottom of a trifle pan and top with gingerbread cookies.
Spread a little more cream over the cookies, top with more cookies and cream. Decorate with the remaining cookies, if you have any. Let set completely before serving.

Pear-honey shrub:
This is a sweet fruit syrup with vinegar. It's also called "drinking vinegar." You can find it in specialty grocery stores.