Eggnog Trifle with Gingersnap Cookies

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

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.

Click here to see Best Recipes Using Cookies.

6
Servings
1949
Calories Per Serving
Deliver Ingredients

Ingredients

For the gingersnap cookies

  • 3/4 Cups unsalted butter
  • 1/2 Cup dark brown sugar
  • 1/2 Cup white granulated sugar, plus more for coating the dough
  • 1/4 Cup molasses
  • 1 large egg
  • 1/2 Teaspoon vanilla extract
  • 2 Cups all-purpose flour
  • 1/2 Teaspoon baking soda
  • Pinch of salt
  • 1 1/2 Teaspoon cinnamon
  • 2 Teaspoons ground ginger
  • Pinch of cloves

For the eggnog pastry cream

  • 1/2 Cup eggnog
  • 1 egg yolk
  • 2 1/2 Tablespoons all-purpose flour
  • 1 Teaspoon unsalted butter, softened
  • 1/2 Teaspoon vanilla extract
  • Pinch of salt

For the devil's food cake

  • 1 1/2 Cup unsalted butter, plus more for the pans
  • 3/4 Cups Dutch-process cocoa powder, plus more for the pans
  • 1/2 Cup boiling water
  • 2 1/4 Cups sugar
  • 1 Tablespoon vanilla extract
  • 4 large eggs, beaten lightly
  • 3 Cups cake flour (not self-rising)
  • 1 Teaspoon baking soda
  • 1/2 Teaspoon salt
  • 1 Cup milk

Directions

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.

Nutritional Facts

Total Fat
94g
100%
Sugar
47g
52%
Saturated Fat
19g
79%
Cholesterol
109mg
36%
Carbohydrate, by difference
251g
100%
Protein
25g
54%
Vitamin A, RAE
123µg
18%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
21µg
23%
Calcium, Ca
413mg
41%
Choline, total
104mg
24%
Fiber, total dietary
34g
100%
Folate, total
299µg
75%
Iron, Fe
19mg
100%
Magnesium, Mg
57mg
18%
Manganese, Mn
1mg
56%
Niacin
11mg
79%
Pantothenic acid
1mg
20%
Phosphorus, P
351mg
50%
Riboflavin
1mg
91%
Selenium, Se
54µg
98%
Sodium, Na
770mg
51%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
88g
3%
Zinc, Zn
2mg
25%

Eggnog Shopping Tip

Buy your booze in bulk – transfer what you need into smaller bottles to stock your bar – you’ll save money and have enough leftover for your next party.

Eggnog Cooking Tip

Add another layer of flavor to your cocktails by making your own simple syrup – combine equal parts sugar and water with whatever aromatics you like – fresh herbs, whole spices, citrus, or chile peppers – heat to dissolve sugar and strain before using.