One of the most delicious things about a trifle is the texture. As it chills, the cranberry mousse and sweetened whipped cream infuse and soften the cake into something heavenly. The cranberry mousse boasts a beautiful crimson hue and perfect sweet-tart balance, beautifully complementing the warmly spiced gingerbread cake. This dessert needs to be made ahead so that it can chill, which makes it the perfect, no-stress dessert for Thanksgiving.
Frequently Asked Questions
Yes, you need to! The recipe requires at least 2 hours of chilling for the gelatin to set but overnight is perfectly fine. Make the dessert the day before your feast for a stress-free experience!
Absolutely! The gingerbread is delicious and perfect for autumn, but this trifle would be equally as delicious with Betty Crocker™ Yellow or White Cake Mix.
Gingerbread and Cranberry Mousse Trifle
- Prep Time 20 min
- Total 4 hr 0 min
- Servings 12
- Ingredients 17
Ingredients
Gingerbread
- 1 box (14.5 oz) Betty Crocker™ Gingerbread Cake & Cookie Mix
- 1 large egg
- 1 1/4 cups water
Cranberry Mousse
- 2 cups fresh cranberries
- Zest of 1 orange
- 1/3 cup fresh orange juice (from the zested orange)
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla
- 1/8 teaspoon kosher salt
- 1 envelope unflavored gelatin
- 1/4 cup water
- 1/4 cup pasteurized liquid egg whites (see Tips)
- 1 cup heavy cream
Whipped Cream
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla
Garnish
- 2 tablespoons crystallized ginger, chopped
Instructions
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Step1
Heat oven to 350°F (325°F for nonstick pan). Make and bake the gingerbread cake mix with the oil and egg in a 9x9-inch cake pan according to package directions. Cool completely on a cooling rack. Cut into 1/2-inch cubes; set aside.
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Step2
In a small saucepan, heat the cranberries (be sure to rinse them first), orange zest, and orange juice over medium heat until the cranberries have burst and collapsed and the color is deep crimson; remove from heat. Place a fine mesh strainer over a bowl. Press cranberry pulp through the strainer with a rubber spatula. Discard the skins and seeds. Let the cranberry pulp cool. Add the sugar, vanilla, and salt to the cooled pulp and mix thoroughly.
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Step3
In a small bowl, sprinkle the gelatin powder over the 1/4 cup of water. Let sit for 10 minutes. Microwave the gelatin mixture in 10 second increments until the gelatin is completely melted. Pour gelatin into the cranberry pulp mixture and stir until blended.
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Step4
In a medium bowl, beat the liquid egg whites until stiff peaks form. Gently fold the egg whites into the cranberry mixture.
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Step5
In another medium bowl, beat 1 cup heavy cream until stiff peaks form. Fold into the cranberry mixture until combined. Beat the remaining 1 cup heavy cream, powdered sugar, and vanilla until stiff peaks form.
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Step6
Add half of the gingerbread cubes to the bottom of a trifle bowl. Top with half of the cranberry mousse, followed by half of the sweetened whipped cream. Repeat this process one more time. Top the trifle with the crystallized ginger. Cover and refrigerate for at least two hours before serving.
