Gingerbread Trifle

Gingerbread trifle recipe - The Cooks Pantry


Michael Weldon


  • 6 Coles Gingerbread Men
  • 250g Mascarpone Cheese
  • 600mls Cream
  • 3 Mangos, sliced into bite sized pieces
  • 1 punnet of Blueberries
  • 500mls Coles Custard in a carton
  • 1 block of Coles Belgian White chocolate
  • Zest of 1 lime


  • 400mls ginger ale
  • 100mls sugar syrup
  • Zest of 1 lime, juice of 2
  • 5 x Gold Leaf Gelatin


  • Combine 300ml of Ginger ale, sugar syrup and limes. In a bowl over a pot of boiling water, dissolve the gelatin with the ginger ale mixture. Once melted strain into a jug to remove anything that hasn’t dissolved. Refrigerate for 2 hours or until set.
  • In a stand mixer, combine Mascarpone and cream and whip until soft peaks form.
  • Soak the ginger bread men in the remaining Ginger ale and stick them to the inside of the bowl in a decorative style. Fill the bowl with ½ of the cream mixture, then put the ginger jelly on top. In a small bowl combine mangoes, blueberries and zest of 1 lime. Add that to the next layer of trifle, followed by a layer of custard and a layer of whipped cream.
  • Place in the fridge for a minimum of 2 hours.
  • Grate white chocolate over the top before serving.

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