Delicious Gingerbread Butterscotch Trifle Recipe

Ingredients

• Gingerbread:
• Softened butter 6 tablespoons
• Raw sugar ¼ cup
• Stevia powder ¼ cup
• Molasses ¾ cup
• One egg
• All-purpose flour 2 cups
• Baking soda 1 teaspoon
• Ground ginger 1 teaspoon
• Cinnamon powder 1 teaspoon
• Sea salt ½ teaspoon
• Boiling water ½ cup
• Butterscotch Sauce:
• Butter ¼ cup
• Brown sugar ¼ cup
• Stevia powder ¼ cup
• Heavy cream ½ cup
• Sea salt ¾ teaspoon
• Vanilla essence 2 teaspoons
• Whipped Cream:
• Heavy cream 1 cup
• Raw sugar 1 tablespoon
• Stevia powder 1 ½ teaspoons

Step 1

Begin by preheating the oven to 350 degrees Fahrenheit and greasing a 9-inch square baking pan lightly. Use a hand or stand mixer to blend butter, Sugar In The Raw®, and Stevia In The Raw® until they form a creamy mixture. Incorporate molasses and egg into the blend. Next, add flour, baking soda, ginger, cinnamon, and salt on a low mixing speed. Gradually pour in water while the mixer is running at a low speed, remember to scrape the sides of the bowl when necessary. Transfer the batter into the prepared pan and bake for 35 to 40 minutes, or until a toothpick comes out clean when inserted. Allow it to cool entirely before cutting it into 1-inch cubes.

Step 2

For the butterscotch sauce, start by melting butter in a small saucepan over medium heat. Stir in brown sugar, Stevia In The Raw®, cream, and salt, whisking until well combined. Let the mixture gently boil and cook for approximately 5 minutes, remembering to whisk occasionally. Remove the saucepan from heat and stir in the vanilla extract. Allow the butterscotch to cool down to room temperature.

Step 3

In a spacious bowl, whip cream, Sugar In The Raw®, and Stevia In The Raw® on high speed until stiff peaks form, which should take about 1 minute. Remember to keep the whipped cream chilled until you are ready to assemble the trifle.

Step 4

To assemble the trifle, divide half of the gingerbread cubes among 10 individual serving dishes or jars. Top them with a portion of the butterscotch sauce and whipped cream, then add the remaining gingerbread cubes, followed by more butterscotch sauce and whipped cream.