This Christmas Trifle with Mixed Berries and Gingerbread is the ultimate festive delight, guaranteed to be a crowd-pleaser! Imagine layers of spiced gingerbread cubes mingling with juicy berries and luscious whipped cream—a combination that tastes as magical as the season itself. Each spoonful offers a medley of flavors, from the warmth of gingerbread to the brightness of berry sauce, all topped with a hint of mint for that perfect holiday finish.

This trifle isn’t just a dessert; it’s a show-stopping centerpiece that looks like a work of art in your trifle dish. With every layer and every bite, it brings a festive cheer that’s as satisfying to eat as it is to behold. Gather your spoons, because this is one dessert everyone will want a piece of!

Preparation:

1. Preheat your oven to 175°C and grease and flour a 20x20 cm baking pan.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.

3. In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Add the molasses or treacle and mix until well combined.

4. Beat in the egg until incorporated.

5. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.

6. Pour the batter into the prepared baking pan and smooth the top with a spatula.

7. Bake for 20-25 minutes. Remove from the oven and let the gingerbread cool completely. Once cooled, cut it into cubes.

8. In a small saucepan, combine the mixed berries, granulated sugar, and lemon juice.

9. Cook over medium heat, stirring occasionally, until the berries break down and the mixture thickens slightly, about 10 minutes. Remove from heat and blend or mash until smooth. Set aside to cool completely.

10. In a mixing bowl, whip the whipping cream until soft peaks form. Add powdered sugar to sweeten, if desired.

11. In another bowl, stir together the Greek yogurt or mascarpone cheese until smooth.

12. In a large trifle dish, start with a layer of gingerbread cubes.

13. Spoon a layer of the mixed berry sauce (reserving some for topping) over the gingerbread cubes.

14. Spread half of the whipped cream over the berry sauce, followed by a layer of raspberry jam.

15. Repeat the layers with the remaining gingerbread cubes, berry sauce, and whipped cream mixture.

16. Finish with a final layer of whipped cream on top.

17. Garnish with reserved mixed berries and fresh mint leaves.

18. Cover and refrigerate the trifle for at least 2 hours, or overnight, to allow the flavors to meld and the trifle to set.

19. Serve and enjoy!