Gingerbread Triflesave
"Our version of this classic English confection is a festive feast for the eyes. The luscious layers of gingerbread cake, vanilla custard, raspberries, and whipped cream form a dramatic dessert that also stacks up in taste. This three-part recipe lets kids bake a cake, cook custard, whip up a fluffy topping, and assemble it all into a treat that can feed a crowd. You can serve it in any deep bowl, but for maximum impact, we recommend a trifle (ours is about 5-inches deep). Total time: 1 hour, 55 minutes (plus chilling) Servings: 18..."
INGREDIENTS
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FOR THE GINGERBREAD:
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1 1/2 teaspoons baking soda
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2 1/2 cups flour
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1 teaspoon ground cinnamon and 1 teaspoon ground ginger
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1/2 teaspoon salt
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1/2 cup butter, slightly softened
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1/2 cup sugar
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3/4 cup dark molasses
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2 large eggs, at room temperature
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3/4 cup buttermilk
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FOR THE VANILLA CUSTARD:
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9 large eggs
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3/4 cup sugar and 1/4 cup flour
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3 cups whole milk
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1 1/4 teaspoons vanilla extract
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FOR THE FILLING AND GARNISH:
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3 (12-ounce) packages frozen unsweetened raspberries, thawed and drained
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1 cup chilled heavy cream
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3 tablespoons sugar and 2 teaspoons confectioners' sugar
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1/2 pint fresh raspberries
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