December 18, 2014 0 Comments



To be honest this year I baked a bit more gingerbread cookies than reasonable. So coming closer to Christmas I felt that I’d be stuck with gingerbread very soon. And as I really hate not to use the leftovers up  I crumbled them straight into our Christmas trifle. It worked pretty well, so if You also have some leftovers please give a try. Or Christmas cake leftover. Or any similar. It’s worth!
And I wish all of my lovely readers Merry Christmas and lots of snow!

Hugs, Aniko


Serves 6

1 sachet of red jelly (store bought)
160 gr gingerbread cookie

for the custard:
4 egg yolks
3 tbsp sugar
100 ml cream
350 ml whole milk
1 vanilla pod
half tbsp corn flour

300 ml double cream
2-4 tbsp sugar

half of pomegranate, raspberry, strawberry, or other fresh fruits


  1. First make the jelly according to the instructions on the sachet. You’ll need approximately 300 ml jelly for 6 glasses. Divide the jelly between the glasses and chill until set. It can take about 1 hour or more.
  2. Meanwhile make the custard: put the egg yolks, sugar, vanilla seeds and corn flour into a pan. Add the milk and cream stirring continuously. Heat on low until thick. Remove from the hob, pour into a jug and cover with cling film. Leave to cool completely.
  3. Put the gingerbread cookies into a mortar or a plastic bag. Crush them with a pestle or close the bag and crush with a rolling pin.
  4. When the jelly is set put the gingerbread crumbles evenly between the glasses.
  5. Pour the custard over the top of crumbles and chill until served.
  6. Whip the cream with sugar until firm peaks. Pile the cream to the top of custard and arrange the fruits nicely on that. Serve immediately.