As Seen On The Kelly Clarkson Show: Lemon Gingerbread Trifles

As seen on today’s episode of the Kelly Clarkson Show – Lemon Gingerbread Mini Trifles with gingerbread cake, lemon curd and lemon mascarpone frosting.

How to Make Lemon Gingerbread Mini Trifles

Whether your cake is a cake-fail or you don’t have time to decorate a layered cake, a regular trifle or mini trifles are a great way to simplify the cake making process. I love taking my cake recipes, baking them in a sheet pan, and turning them into trifles.

I did this today on the Kelly Clarkson Show with my Lemon Gingerbread Cake.

You’ll love how simple and cute these mini trifles are.

What You Need:

• About 12 glass 8 oz. mugs or similar size glasses
• Gingerbread cake recipe (below)
• Lemon curd recipe (below)
• Lemon mascarpone frosting recipe (below)
• Gingerbread cookies (optional)

To assemble the mini trifles, follow these steps:

• Crumble some cake and pat into place at the bottom of the class
• Top with two spoonfuls of lemon curd
• Pipe with a layer of frosting
• Repeat!

Can Lemon Gingerbread Trifles Be Made Ahead of Time?

Yes! These Lemon Gingerbread Mini Trifles are the perfect dessert to make ahead of time. Once the trifles are assembled, cover each one with plastic wrap and freeze. On the day of your party, remove the trifles from the freezer 4 to 5 hours before you plan to serve them.

Other Gingerbread Cake Recipes You’ll Love

• Gingerbread Cookie Cake
• Lemon Gingerbread Cake
• Gingerbread Latte Cake

Lemon Gingerbread Trifles

5 from 1 vote

Gingerbread cake with lemon curd and lemon mascarpone frosting.

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Ingredients

  

For the Gingerbread Cake

• 3 1/4 cups (390 g) all-purpose flour
• 2 teaspoons (5.3 g) ground ginger
• 2 teaspoons (5.3 g) cinnamon
• 1 1/2 teaspoons (9 g) salt
• 2 teaspoons (8 g) baking powder
• 1 cup (226 g) unsalted butter, room temperature
• 1 cup (200 g) brown sugar
• 3/4 cup (187.5 g) molasses
• 2 eggs, room temperature
• 1 1/4 cups (300 g) buttermilk, room temperature

FOR THE LEMON CURD

• 1 cup (200 g) granulated sugar
• 1 tablespoon (9 g) grated lemon zest, one large lemon
• 1/2 cup lemon juice, about 3 lemons
• 3 large eggs
• 4 egg yolks
• 4 tablespoons (56.5 g) cold unsalted butter, cut into small pieces

FOR THE WHIPPED LEMON MASCARPONE FROSTING

• 1 cup (231 g) heavy whipping cream
• 8 ounces mascarpone cheese
• 2 cups (250 g) powdered sugar, measured then sifted
• 1/2 teaspoon (2 g) lemon extract

Instructions

 

FOR THE GINGERBREAD CAKE

• Preheat your oven to 325 degrees F. Spray a 9”x13” baking pan with nonstick spray. Set aside.
• In a medium size mixing bowl, whisk together the flour, ginger, cinnamon, baking powder, and salt. Set aside.
• In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter and sugars on medium-high until light in color and fluffy in texture, about 3 minutes.
• With the mixer on medium speed, add the eggs one at a time, making sure to scrape down the sides and bottom of the bowl between each addition.
• Add the molasses and continue to beat on medium-high speed for about 2 minutes, until smooth.
• With the mixer on low speed, add ⅓ of the dry ingredients, followed by half of the buttermilk, ⅓ of the dry ingredients, the second half of the buttermilk and then the final ⅓ of the dry ingredients. Mix just until combined.
• Scrape down the sides and bottom of the bowl and mix again for about 20 to 30 seconds.
• Bake for 35 to 40 or until a toothpick inserted into the middle of the cakes comes out with just a few moist crumbs on it.

FOR THE LEMON CURD

• Whisk the sugar, lemon zest, and lemon juice in a medium saucepan. Whisk in the whole eggs and yolks in a small bowl and then whisk them into the lemon mixture.
• Cook the mixture over medium-low heat, whisking constantly, until it’s thick like pudding, about 6 to 8 minutes. Remove from the heat and whisk in the butter, a few pieces at a time until incorporated.
• Strain the mixture through a fine-mesh sieve into a small bowl, pushing it through with a rubber spatula. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until completely set, at least 4 hours and up to 5 days.

FOR THE WHIPPED LEMON MASCARPONE FROSTING

• In the bowl of a stand mixer fitted with the whisk attachment, beat the heavy whipping cream until stiff peaks form. Transfer to another bowl and set aside.
• In the same bowl for the stand mixer fitted with the paddle attachment, beat the mascarpone, powdered sugar and lemon extract on medium speed until smooth.
• Gradually fold in the whipped cream to the mascarpone mixture.
• Refrigerate until you’re ready to use

ASSEMBLY

• In a small mason jar or glass, layer pieces of the cake, followed by a few spoonfuls of the lemon curd, and then the mascarpone frosting. Repeat the layers until you reach the top of the glass.
• Top with a gingerbread cookie

Course: Dessert

Cuisine: Cake

Keyword: Gingerbread Cake, Lemon curd, Lemon Gingerbread Cake, Trifle