Posted by Tari Pie on Nov 08, 2010
Many a moon ago, I received a Trifle bowl for my birthday. I’d been coveting this bowl for a long while and couldn’t wait to make a trifle. However, my birthday falls in the early Autumn, and a traditional trifle seemed unseasonal. (I do prefer to cook with the seasons.) Thanksgiving was coming up and I always try to have a new dessert along with the traditional. This was a hit with the adults. Kids – not so much.
Gingerbread using the recipe submitted here:
Gingerbread | TasteFresno
1/3 to 1/2 cup Cognac (depending on taste)
13 oz jar of Swedish Cranberry Jam (I buy the Cost Plus brand)
Pumpkin Mousse using the recipe submitted here:
Pumpkin Mousse | TasteFresno
Bake the Gingerbread and make the Mousse the day before. The Gingerbread will work better if it is a day old.
In a trifle bowl:
Layer a third of the Gingerbread. Using a squeeze bottle drizzle a third of the Cognac over the Gingerbread. Spread a third of the Jam over the Boozed Gingerbread. Top with a third of the Mousse.
Repeat until all is used up except a dollop of Jam to decorate the top.
Chill approximately 4 hours.