Ingredients
✓ 3 cups all-purpose flour
✓ 1 tablespoon ground ginger
✓ 1 tablespoon ground cinnamon
✓ 1/2 tablespoon ground cloves
✓ 1 teaspoon baking soda
✓ 1/2 teaspoon salt
✓ 1 1/4 cups brown sugar
✓ 1 cup unsalted butter, softened
✓ 1/2 cup molasses
✓ 1 large egg
✓ 12 oz dark chocolate, chopped
✓ 12 oz white chocolate, chopped
✓ 1/2 cup crushed peppermint candies
✓ 1 1/2 cups cream cheese, softened
✓ 1 cup sour cream
✓ 3/4 cup sugar
✓ 3 large eggs
✓ 1/4 cup eggnog
✓ 1 teaspoon nutmeg
✓ 2 cups semi-sweet chocolate chips
✓ 1 can (14 oz) sweetened condensed milk
✓ 1 teaspoon vanilla extract
✓ 2 cups all-purpose flour (for caramel)
✓ 1/4 cup granulated sugar (for caramel)
✓ 1 cup dark corn syrup
✓ 1 cup chopped pecans
✓ 2 large eggs (for caramel)
✓ 1 1/2 cups all-purpose flour (for raspberry crumble)
✓ 1/2 cup powdered sugar (for raspberry crumble)
✓ 1/2 cup unsalted butter, softened (for raspberry crumble)
✓ 1/2 cup raspberry jam
✓ 6 cups sliced apples
✓ 1/2 cup granulated sugar (for apples)
✓ 1 teaspoon cinnamon (for apples)
✓ 1 cup oats
✓ 1/2 cup brown sugar (for oat topping)
✓ 1/4 cup flour (to bind oat crumble)
✓ 1/4 cup melted butter (for oat topping)
Instructions
✓ Heat oven to 350°F (175°C) and line two 9‑inch round pans with parchment paper.
✓ Mix flour, ginger, cinnamon, cloves, baking soda, and salt in a bowl; set aside.
✓ Cream butter and brown sugar until light and fluffy, about 3 minutes, being careful not to overmix.
✓ Blend in molasses and the egg until fully incorporated; the mixture should look glossy.
✓ Gradually add the dry flour mixture, stirring until just combined; the dough will be slightly sticky.
✓ Press half of the dough into one prepared pan, smoothing the surface; bake 12‑15 minutes until edges turn deep golden brown.
✓ Allow the gingerbread layer to cool completely on a wire rack to prevent crumbling during assembly.
✓ Meanwhile, melt dark chocolate and white chocolate together over a bain‑marie, stirring until smooth.
Notes
Cool the gingerbread completely before adding any wet layers to avoid sogginess. The trifle can be assembled a day ahead and kept refrigerated; cover tightly to prevent the top from drying out.
Nutrition
- Calories: 450
- Sugar: 35
- Sodium: 250
- Fat: 22
- Carbohydrates: 55
- Fiber: 3
- Protein: 6