May your days be merry and bright this winter, especially now that you can deep dive into this gingerbread trifle with layers of soft gingerbread cookies, winter spice custard, and coconut whip!
Preheat the oven to 350°F
Assemble the trifles in single serving trifle dishes, nice glasses with a wide mouth, or 250 ml jars. It's nice to assemble them in something clear so you can see the layers.
Crumble a couple of cookies and fill the base of the dish or jar. Add a portion of the custard to just cover the cookies but do not over fill as you will be dividing this mixture into 8 portions.
Add a layer of coconut whip, more crumbled cookies, and then a final layer of custard.
Refrigerate these to chill and set for at least 6 hours or overnight.
Refrigerate these to chill and set for at least 6 hours or overnight. This let's the cookies get softened by the custard and whip cream so it's a sweet and soft mouthful every time. But if you must serve right away or you ran out of time, they're still good served immediately, but I just prefer letting them set so it's more like a traditional trifle. .
Before serving top with more coconut whip and a whole cookie or crushed cookies on top and a sprinkle of cinnamon!