This delightful layered dessert combines spiced gingerbread with fresh berries and creamy layers, creating a stunning centerpiece for any holiday table.
Ingredients
Scale:
1 box (15 oz) gingerbread cake mix
1 cup water
1/3 cup vegetable oil
3 large eggs
2 cups mixed berries (strawberries, blueberries, raspberries, or blackberries)
1 tablespoon sugar (optional)
2 cups heavy whipping cream, chilled
1 cup mascarpone cheese, at room temperature
1/2 cup powdered sugar, sifted
1 teaspoon vanilla extract
Extra berries for topping
Gingerbread cookies, crushed (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
In a large mixing bowl, combine the gingerbread cake mix, water, vegetable oil, and eggs. Mix until well combined, about 2 minutes.
Pour the batter into the greased baking pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let it cool completely in the pan before slicing.
While the cake is cooling, rinse your mixed berries and pat them dry. If using strawberries, slice them into smaller pieces. Sprinkle with sugar if desired.
In a large bowl, combine the heavy whipping cream, mascarpone cheese, powdered sugar, and vanilla extract. Whip until soft peaks form, about 3-5 minutes.
In a large trifle dish or individual dessert cups, start with a layer of gingerbread, followed by a layer of whipped cream mixture, and then a layer of berries. Repeat until all ingredients are used.
Cover the trifle with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
Just before serving, garnish with additional berries and crushed gingerbread cookies if desired. Serve chilled.
