Tag: Trifle

Easy Christmas Trifle with Gingerbread Loaf

 

Here’s a delightful twist on a Kiwi classic, the Christmas Trifle. This quick and easy trifle can be assembled in under 20 minutes, making it ideal for last-minute gatherings.

 

We’ve added a spin on this recipe by swapping out the Trifle Sponge with our Coupland’s Gingerbread Loaf. This elevates the trifle with spiced flavours – it’s simple yet stunning that’s sure to be a hit at the Christmas table!

 

Ingredients:

 

• 2 packs of Coupland’s Gingerbread Loaf
• 1 cup of fruit juice (orange or apple works well)
• 1 kg of custard
• 500 g of fresh fruit (we used Strawberries and Blueberries)
• 300 ml whipped cream

 

Method:

 

1. Prepare the Gingerbread Loaf: Start by Coupland’s Gingerbread Loaf into 2cm thick slices. Lay the slices evenly on the bottom of the trifle bowl to create the first layer.
2. Drizzle 1/2 cup of your chosen fruit juice over the gingerbread layer. This helps to soften the gingerbread and adds a lovely burst of flavour.
3. Layer with fruit and custard: Add half of the fresh fruit on top of the gingerbread layer, followed by 1/2 kg of custard. Smooth it out evenly for a neat finish.
4. Repeat the layers: Repeat the gingerbread, fruit, and custard layers once more to fill the bowl.
5. Top with cream: Finally, top the trifle with a generous layer of whipped cream. Garnish with any remaining fruit.
6. Store in fridge prior to eating.

 

Chef’s Tip: You can substitute the Gingerbread Loaf for any other flavour loaf. Like our Lemon Delicous Loaf.

 

Make sure to Show us your finished creation on our socials Facebook, Instagram or TikTok using #couplandscreation

This Tiramisu Ginger Trifle will impress anyone who is lucky to have a taste. With luscious layers of Coupland’s Ginger Loaf, cream and coffee, this make-ahead trifle is truly tempting.

Coupland’s Coffee and Walnut Loaf is the perfect replacement for Ginger Loaf, as well as giving you an extra cheeky coffee hit!

 

Serves 6-8

 

Ingredients

 

• 500ml Freshly brewed espresso or instant coffee
• 150ml Coffee liqueur
• 4 Gelatine sheets or 4tsp of powdered gelatine
• 2 Coupland’s Ginger Loaves
• 500g Cream Cheese
• 100g Sour Cream
• 250ml Cream
• 80g Icing sugar
• 1tsp Vanilla essence
• Optional: Coupland’s Gingernut Biscuits, or chocolate block (for garnish)

 

Method

 

1. Warm espresso and coffee liqueur in a saucepan.
2. Once warmed, remove from heat.
3. Soak gelatine sheets in cold water (or gelatine powder in a small amount of warm water).
4. Add gelatine to the espresso mix in the saucepan and allow to cool.
5. Whip cream, cream cheese, sour cream, vanilla and sugar in a separate bowl until light and fluffy.
6. Slice ginger loaves (approximately 2cm wide) and soak in espresso mix.
7. Line base of a glass bowl with 1/3 of the soaked loaf slices, pipe a 2cm layer of cream mix over the sliced loaf base, then add espresso mix and repeat twice.
8. Top the layers with the remainder of espresso mix.
9. Place in fridge to set for 1-2 hours.
10. Garnish with grated chocolate or crushed gingernut biscuits.

Show us your finished creation on social media using #couplandscreation