Ingredients
- Gingerbread:
- Softened butter 6 tablespoons
- Raw sugar ¼ cup
- Stevia powder ¼ cup
- Molasses ¾ cup
- One egg
- All-purpose flour 2 cups
- Baking soda 1 teaspoon
- Ground ginger 1 teaspoon
- Cinnamon powder 1 teaspoon
- Sea salt ½ teaspoon
- Boiling water ½ cup
- Butterscotch Sauce:
- Butter ¼ cup
- Brown sugar ¼ cup
- Stevia powder ¼ cup
- Heavy cream ½ cup
- Sea salt ¾ teaspoon
- Vanilla essence 2 teaspoons
- Whipped Cream:
- Heavy cream 1 cup
- Raw sugar 1 tablespoon
- Stevia powder 1 ½ teaspoons
Step 1
Begin by preheating the oven to 350 degrees Fahrenheit and greasing a 9-inch square baking pan lightly. Use a hand or stand mixer to blend butter, Sugar In The Raw®, and Stevia In The Raw® until they form a creamy mixture. Incorporate molasses and egg into the blend. Next, add flour, baking soda, ginger, cinnamon, and salt on a low mixing speed. Gradually pour in water while the mixer is running at a low speed, remember to scrape the sides of the bowl when necessary. Transfer the batter into the prepared pan and bake for 35 to 40 minutes, or until a toothpick comes out clean when inserted. Allow it to cool entirely before cutting it into 1-inch cubes.
Step 2
For the butterscotch sauce, start by melting butter in a small saucepan over medium heat. Stir in brown sugar, Stevia In The Raw®, cream, and salt, whisking until well combined. Let the mixture gently boil and cook for approximately 5 minutes, remembering to whisk occasionally. Remove the saucepan from heat and stir in the vanilla extract. Allow the butterscotch to cool down to room temperature.
Step 3
In a spacious bowl, whip cream, Sugar In The Raw®, and Stevia In The Raw® on high speed until stiff peaks form, which should take about 1 minute. Remember to keep the whipped cream chilled until you are ready to assemble the trifle.
Step 4
To assemble the trifle, divide half of the gingerbread cubes among 10 individual serving dishes or jars. Top them with a portion of the butterscotch sauce and whipped cream, then add the remaining gingerbread cubes, followed by more butterscotch sauce and whipped cream.
Extra Tips & Suggestions
- 1. Keep your gingerbread pieces fresh by storing them in an airtight container at room temperature.
- 2. To maintain the fluffiness of your whipped cream topping, refrigerate it in a covered bowl until ready to use.
- 3. Store your homemade butterscotch sauce in a glass jar in the refrigerator to keep it from becoming too thick.
Reviews
Layla
March 19, 2025Wow, this Gingerbread Butterscotch Trifle recipe sounds absolutely amazing! I can already imagine the warm, cozy flavors blending together perfectly. I bet it's a real crowd-pleaser for the holiday season. Can't wait
Fernando
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Jairo
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Nora
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Evelyn
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Landry
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Noelle
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Rosie
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Luis
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Major
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Silas
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Jude
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Alma
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Ailani
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Emerson
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Lara
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Kian
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Alexander
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Luis
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Cyrus
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Leilani
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Wyatt
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Knox
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Kamila
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Edgar
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Ryan
January 14, 2025"A sweet and spicy delight that'll have your taste buds dancing! Perfect for holiday gatherings. Get ready to impress with this showstopper!
Naomi
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Annalise
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Yareli
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Fatima
January 13, 2025This gingerbread butterscotch trifle recipe sounds like a holiday delight! I can already imagine the warm flavors and comforting textures. Can't wait to try it out for my next gathering.