[8] Gingerbread Trifle + Giveaway | #ad

Hey friends,

In my opinion there are certain flavours that are inextricably linked to experiences, memories or moments. Cinema tastes like popcorn, my children’s birthday tastes like Käse-Sahne-Torte and afternoons after school have the taste of ‘Anna & Kristin’s special pasta’ (maybe I’ll pubish the recipe on here one day 😉).

And Christmas? For me personally, the Christmas season tastes most of all like gingerbread – maybe with a hint of Vanillekipferl (crescent shaped vanilla shortbread) and speculoos. Without gingerbread it just wouldn’t be the same. The nuts, the spices and the chocolate in there ♥ That’s the concentrated flavour of Christmas to me.

Mostly gingerbread just get’s eaten on it’s own, but today I’ll show you a way how to turn gingerbread into a lovely Christmas dessert: piled up layer by layer with a whipped sour cream and fruity cherries to create a marvellous Gingerbread Trifle – here’s the recipe:

Gingerbread Trifle

Yield: makes about 6
Prep Time: 10 minutes
Cook Time: 25 minutes
Additional Time: 30 minutes
Total Time: 1 hour 5 minutes
The taste of Christmas: flavourful gingerbread, sweet cherries and rich vanilla creme.

Ingredients

  • 1 jar of preserved cherries (680g)
  • 1 tbsp cornstarch
  • 2 tbsp sugar
  • 400 g sour cream
  • 200 g cream
  • 50 g vanilla sugar
  • 3-4 large gingerbread with chocolate glaze (ideally German-Style Lebkuchen)

Instructions

  1. Drain the jar of cherries, collecting the cherry juice in a saucepan. Remove about 4 tablespoons of the juice, pour it into a small bowl and stir together with the starch until smooth. Bring the remaining juice to a boil together with 2 tablespoons of sugar. Stir the starch mixture into the boiling juice, simmer briefly until it thickens and then remove from heat. Finally, add cherries back in and let everything cool well.
  2. Meanwhile, put sour cream, cream and vanilla sugar in a large bowl and whip up with a hand mixer until it's thick and creamy.
  3. Finely chop the gingerbread. Now alternately put a layer of gingerbread in a dessert glass, then some sour cream, next some cherries and then again a layer of sour cream. Finally top with gingerbread and serve.

AND NOW THE GIVEAWAY:

Today you can win 1 packet of gingerbread from Pfeffer & Frost – the finest Elisenlebkuchen that come in a really pretty box!

Pfeffer & Frost is a young start-up from Nuremberg: the two founders behind it, Jannik & Tillman, are real gingerbread fans and came up with the idea to create a modern packaging for the old-established Elisenlebkuchen – and they succeeded! Sturdy cardboard and a biodegradable foil protect and keep the gingerbread fresh; the colourful and lovingly illustrated design by  London artist Alec Doherty makes the box a real collector’s item! The edition is limited and next year they will come in a whole new look.

The content of the box is just as amazing! Baked by hand in a traditional Nuremberg bakery and brimming with good ingredients: fine almonds, sweet marzipan and delicious hazelnuts – this turns the gingerbread into a real taste experience!

The great design of the boxes is something you can see in the photos, the taste you can unfortunately only imagine … but that can change, because I’m going give one of them to a lucky winner!

HOW TO ENTER:

You can participate by commenting on this post, via Facebook and on Instagram – you can thus secure 1 entry on each platform (that a maximum of 3 entries per participant). My question is the same everywhere: Which is your favourite Lebkuchen style – chocolate glazed, with icing or au naturelle?

Giveaway Rules:

  • The raffle starts on 08.12.2018 at 8:00 and ends on 12.12.2018 at 23:59 (CET).
  • Eligible are readers from Germany, who are at least 18 years old.
  • Participation is via the submission of a comment on the blog and under the corresponding on Facebook and Instagram posts.
  • The raffle is not affiliated with Facebook / Instagram and is not sponsored or organized by Facebook / Instagram in any way.

So I wish you the best of luck and until then…

Stay sweet & HAPPY DESSERT MAKING!

xx Kristin

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