Eggnog Trifle with Gingersnap Cookies

Eggnog Trifle with Gingersnap Cookies
Staff Writer
Eggnog Trifle with Gingersnap Cookies


Eggnog Trifle with Gingersnap Cookies

Gingersnap cookies layered in with pastry cream lend a pleasant spiced crunch to this classic holiday dessert. Feel free to use store-bought gingersnap cookies for a quick shortcut.

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For the gingersnap cookies

Preheat the oven to 350 degrees.

In a bowl, cream the butter, dark brown sugar, and white granulated sugar using an electric mixer until light and fluffy. Add the molasses, egg, and vanilla extract. Scrape down the sides of the bowl and add the dry ingredients. Roll the cookies into about 2-inch balls and roll them into sugar. Bake on parchment paper on a cookie sheet until golden brown, about 8-11 minutes.

For the eggnog pastry cream

In a heavy saucepan, bring the eggnog to a boil over medium heat. In a medium-sized bowl, whisk together the egg yolk and flour. Slowly add the eggnog without scrambling the yolk. Return to the saucepan and slowly bring to a boil, whisking constantly.

When it thickens, whisk in the butter, vanilla extract, and salt until the butter is incorporated. Remove from the heat and set aside.

For the devil's food cake

Preheat the oven to 350 degrees.

Butter three 8-by-2-inch round cake pans; line the bottoms with parchment paper. Dust the bottoms and sides of the pans with cocoa powder and tap out any excess. Sift the cocoa into a medium-sized bowl, and whisk in the boiling water. Set aside to cool.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter until light and fluffy. Beat in the sugar until light and fluffy, 3-4 minutes, scraping down the sides twice. Beat in the vanilla extract.

Add the eggs one at a time, beating between each addition and scraping down the sides twice. In a large bowl, sift together the flour, baking soda, and salt. Whisk the milk into the cocoa. Add the flour and cocoa mixtures to the batter, a little of each at a time, starting and ending with the flour mixture.

Divide the batter evenly among the 3 prepared pans. Bake until a cake tester inserted into the center of each layer comes out clean, 35-45 minutes, rotating the pans for even baking. Transfer the layers to wire racks and let cool for 15 minutes. Turn out the cakes, and return to the racks, tops up, until completely cool. Remove the parchment paper from the bottoms of the cakes. Layer in a trifle dish with eggnog pastry cream and gingersnap cookies.


Calories per serving:

1481 kcal

Daily value:



  • Carbohydrate, by difference 208 g
  • Protein 30 g
  • Total lipid (fat) 66 g
  • Vitamin A, IU 627 IU
  • Vitamin A, RAE 46 µg
  • Vitamin B-12 1 µg
  • Vitamin C, total ascorbic acid 1 mg
  • Vitamin D 48 IU
  • Vitamin E (alpha-tocopherol) 2 mg
  • Vitamin K (phylloquinone) 8 µg
  • Alcohol, ethyl 1 g
  • Ash 9 g
  • Calcium, Ca 345 mg
  • Carotene, beta 3 µg
  • Cholesterol 15 mg
  • Choline, total 28 mg
  • Copper, Cu 1 mg
  • Fatty acids, total monounsaturated 13 g
  • Fatty acids, total polyunsaturated 12 g
  • Fatty acids, total saturated 12 g
  • Fatty acids, total trans 1 g
  • Fiber, total dietary 22 g
  • Folate, DFE 28 µg
  • Folate, food 80 µg
  • Folate, total 116 µg
  • Folic acid 7 µg
  • Fructose 2 g
  • Glucose (dextrose) 2 g
  • Glutamic acid 1 g
  • Iron, Fe 18 mg
  • Lactose 1 g
  • Lutein + zeaxanthin 14 µg
  • Magnesium, Mg 167 mg
  • Manganese, Mn 1 mg
  • Niacin 5 mg
  • Phosphorus, P 637 mg
  • Potassium, K 728 mg
  • Retinol 45 µg
  • Riboflavin 1 mg
  • Selenium, Se 37 µg
  • Sodium, Na 1684 mg
  • Starch 69 g
  • Sucrose 24 g
  • Sugars, total 46 g
  • Theobromine 8 mg
  • Thiamin 1 mg
  • Tocopherol, gamma 2 mg
  • Vitamin D (D2 + D3) 1 µg
  • Water 150 g
  • Zinc, Zn 4 mg
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