Equipment
* optional
Ingredients
Dark Gingerbread
- 100 g unsalted butter, cubed
- 100 g dark brown soft sugar
- 100 g black treacle
- 100 g golden syrup
- 250 ml whole milk
- 250 g all-purpose flour
- 10 g ground ginger
- 5 g ground cinnamon
- 5 g bicarbonate of soda
- 1 large egg
Cherry Compote
- 500 g fresh or frozen pitted cherries
- 50 g granulated sugar
- 15 ml lemon juice
- 10 g cornstarch
Honeycomb
- 200 g caster sugar
- 75 g golden syrup
- 10 g bicarbonate of soda
Assembly & Cream
- 250 g mascarpone cheese, chilled
- 500 ml double cream, chilled
- 50 g powdered sugar
- 10 ml vanilla bean paste
- 100 g dried amaretti biscuits, roughly crushed
- 45 ml amaretto liqueur
Nutrition (per serving)
Method
Preheat the oven to 170°C/340°F. Grease and line a 20cm square cake tin with parchment paper.
In a saucepan, melt the butter, dark brown sugar, treacle, and golden syrup over low heat until the sugar dissolves. Stir in the milk and let cool slightly (to below 50°C/122°F) to avoid scrambling the egg later.
Sift the flour, spices, and bicarbonate of soda into a large bowl. Pour in the warm syrup mixture and the beaten egg. Whisk until a smooth, dark batter forms.
Pour batter into the tin and bake for 40-50 minutes, or until a skewer inserted comes out clean. Cool completely in the tin.
While the cake bakes, combine cherries, sugar, and lemon juice in a saucepan. Simmer for 10 minutes until cherries release juices. Stir in the cornstarch slurry and cook for 1 minute until thickened. Set aside to cool completely.
For the honeycomb: Line a baking sheet with parchment. In a deep pot (sugar rises rapidly), heat caster sugar and golden syrup without stirring until it reaches 150°C/300°F (Hard Crack Stage). Immediately remove from heat, whisk in bicarbonate of soda quickly (it will foam aggressively), and pour onto the baking sheet without spreading. Let cool.
Once all components are cool, prepare the cream. Whisk mascarpone, double cream, powdered sugar, and vanilla bean paste until soft peaks form. Do not over-whip or the mascarpone may curdle.
Cut the gingerbread into 3cm cubes. Place half the cubes in the bottom of the trifle bowl. Drizzle with half the Amaretto liqueur (if using). Top with half the cherry compote, followed by a scattering of crushed amaretti biscuits, and a layer of mascarpone cream.
Repeat the layers: gingerbread, Amaretto, cherries, amaretti, and finish with the remaining cream.
Chill the trifle for at least 3 hours to let flavors meld. Just before serving, shatter the honeycomb into shards and pile generously on top for crunch.
Chef's Notes
- The gingerbread improves with age. If possible, bake it 2-3 days before assembling the trifle; it will become stickier and more flavorful.
- Do not assemble the honeycomb on the trifle until the very last minute. The moisture from the cream will dissolve the sugar structure within 30 minutes, turning it into yellow sludge.
- For a sharper contrast, add a zest of orange to the cherry compote to cut through the richness of the mascarpone.
- If you cannot find black treacle, use dark molasses. Do not substitute with honey, as the deep bitter note is essential for the gingerbread profile.
Storage
Refrigerator: 2 days — Honeycomb must be stored separately in an airtight container at room temperature and added just before serving, or it will dissolve.
Freezer: 1 month — Gingerbread cake can be frozen. Assembled trifle cannot be frozen.
