A whimsical, indulgent trifle turning gingerbread disasters into a show-stopping layered dessert with candy, cake, and creamy goodness.
# Components:
→ Gingerbread & Cake
01 - 2 cups crumbled gingerbread cookies or leftover gingerbread house pieces
02 - 2 cups crumbled vanilla or chocolate cake (store-bought or homemade)
→ Cream Layer
03 - 2 cups heavy whipping cream
04 - 1/2 cup powdered sugar
05 - 1 teaspoon vanilla extract
06 - 1 cup mascarpone or cream cheese, softened
→ Candy & Extras
07 - 1 cup assorted holiday candies (gumdrops, candy canes, chocolate buttons, etc.)
08 - 1/2 cup mini marshmallows
09 - 1/2 cup sprinkles
→ Optional Soak
10 - 1/2 cup milk or sweetened coffee (for moistening cake/gingerbread, optional)
# Directions:
01 - In a large mixing bowl, whip the heavy cream with powdered sugar and vanilla until soft peaks form. Gently fold in the mascarpone or softened cream cheese until smooth and fluffy.
02 - If desired, lightly drizzle the crumbled cake and gingerbread with milk or coffee to soften.
03 - In a large glass trifle dish or clear bowl, layer as follows: 1/3 of the gingerbread pieces, 1/3 of the cake crumbs, 1/3 of the cream mixture, and sprinkle a handful of candies and marshmallows.
04 - Repeat the layers two more times, finishing with the cream.
05 - Decorate the top with extra candies, sprinkles, and any "silly" gingerbread house decorations you have.
06 - Chill at least 1 hour before serving to allow flavors to meld.
