Honey-Pear Icebox Trifle with Soft-and-Easy Ginger Snaps Recipe

Name: Honey-Pear Icebox Trifle with Soft-and-Easy Ginger Snaps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups all-purpose flour; 2 teaspoons baking soda; 1 1/2 teaspoons ground ginger; 1/2 teaspoon ground cinnamon; Pinch kosher salt; 3/4 cup (1 1/2 sticks) butter, softened; 1/4 cup granulated sugar; 1/4 cup real maple syrup; 1/4 cup molasses; 1 large egg; 1/4 cup store-bought honey-pear shrub (see Cook's Note); 3 cups heavy whipping cream, cold; 3 tablespoons confectioners' sugar; 1 cup mascarpone cheese, softened

Servings: persons

3 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
Pinch kosher salt
3/4 cup (1 1/2 sticks) butter, softened
1/4 cup granulated sugar
1/4 cup real maple syrup
1/4 cup molasses
1 large egg
1/4 cup store-bought honey-pear shrub (see Cook's Note)
3 cups heavy whipping cream, cold
3 tablespoons confectioners' sugar
1 cup mascarpone cheese, softened

1
Special equipment: a trifle dish
2
Preheat the oven to 350 degrees F. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon and salt.
3
In a large bowl, cream the butter and sugar until light and fluffy.
4
Add the maple syrup, molasses and egg, beating to combine.
5
Gradually add the flour mixture into the egg mixture and continue beating until the dough comes together.
6
Line 2 baking sheets with parchment paper.
7
Form the dough into 1-inch balls and evenly space and arrange on the baking sheets.
8
Bake until very dark, rotating halfway through the cooking time, 10 to 12 minutes.
9
Remove and allow to cool.
10
Drizzle the cooled cookies with the honey-pear shrub.
11
In a large glass bowl, combine the whipping cream and confectioners' sugar and whip until it holds soft peaks.
12
Add the mascarpone and whip to combine.
13
Spread some of the cream mixture on the bottom of a trifle dish and top with some of the ginger cookies.
14
Spread more of the cream mixture over the cookies, and then top that with more cookies and cream.
15
Garnish with any extra cookies you may have.
16
Chill completely before serving.

1577

kcal

Calories

111

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 cups all-purpose flour, 2 teaspoons baking soda, 1 1/2 teaspoons ground ginger, 1/2 teaspoon ground cinnamon, and more.

Yes, Honey-Pear Icebox Trifle with Soft-and-Easy Ginger Snaps falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Honey-Pear Icebox Trifle with Soft-and-Easy Ginger Snaps

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