Your New Holiday Dessert Favorite: Gingerbread Trifle | Cookin' Somethin' w/ Matty Matheson

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TAKE YOUR GINGERBREAD HOUSES AND SMASH IT IT’S THE HOLIDAYS WE DON’T HAVE TIME FOR THE ARTISTRY WHAT IF YOU PUT ALL THE GOOD KINDA WEIRD CHRISTMAS TREATS IN ONE PILE EVERYONE LOVES A SWEET LITTLE PILE THIS IS THE GINGERBREAD TRIFLE FOR YOU FESTIVE FREAKS EVERYBODY GETS A SCOOP

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INGREDIENTS:
For the Gingerbread Cake
1 stick salted butter
1 cup packed dark brown sugar
1 tablespoon vanilla extract
2 eggs
1 cup whole milk
2 cups (260 grams) all purpose flour
1 teaspoon cinnamon
½ teaspoon ground mace
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
2 teaspoons baking powder
¾ teaspoon kosher salt
1 cup chopped dates

For the Gingerbread Cake Topping
1 cup packed dark brown sugar
¼ cup butter, cut into small cubes
2 cups boiling water

For the Whipped Cream
4 cups heavy cream
2 containers mascarpone
salt
sugar

For the Toffee Sauce
2 cups heavy cream
2 cups dark brown sugar
1 cup unsalted butter
1 teaspoon kosher salt
1 tablespoon vanilla extract

For the Garnish
Gingerbread cookies

COOKING METHOD:
1. In a small saucepot over medium heat, add the butter. Melt the butter, then continuously swirl the pot and cook the butter until the milk solids turn a deep golden brown.
2. In a medium bowl, add the flour, cinnamon, mace, nutmeg, cloves, baking powder, and salt. Whisk to fully combine and incorporate the baking powder. Separately add brown sugar to a large bowl.
3. To a large pot over medium heat, add brown sugar, butter, milk, a pinch of salt, and vanilla extract. Melt to combine, stirring occasionally. Once down, pour into a heatproof bowl and mix in the chopped dried fruit. Mix to combine
4. Add browned butter to the bowl of brown sugar and whisk together. Add vanilla extract and crack eggs into the mixture (check the mixture to make sure it is at room temperature before adding the eggs). Add cream and whisk for 1 minute to ensure everything is fully combined. Add dates and stir to combine.
5. Add batter mixture to dry ingredients and mix together.
6. Boil water. While the water comes to a boil, butter a baking pan and pour the batter into it. Spread evenly using an offset spatula. Sprinkle brown sugar evenly over the batter then add knobs of butter across the top. Carefully pour the boiling water over the batter.
7. Bake at 350F for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool before breaking into slices for the trifle.
8. Using a stand mixer, mix mascarpone and whip cream until fully incorporated. Occasionally scrape down the sides of the stand mixer. Add milk to loosen the whipped cream slightly
9. Crumble gingerbread cookies up and drizzle espresso over the top (optional).
10. Layer the bowl with mascarpone, crumbled espresso gingerbread cookies, and cherries. Repeat until the trifle is full. Top/decorate with gingerbread cookies and cherries, or the desired candy.