Go Back

Mini Lemon Ginger Trifles

These trifles combine a tangy lemon mousse and a zingy raspberry coulis with a warmly spiced ginger cake, all in perfectly portioned glasses. It's light, easy to assemble, and bursting with flavor!
Print Recipe Pin Recipe
Prep Time:20 minutes
Cook Time:40 minutes
Total Time:1 hour
Servings: 3 3" Tall Glasses

Ingredients

Gingerbread Cake

  • 150 grams all-purpose flour
  • 1 1/4 tsp baking powder
  • 1/2 tsp salt
  • 3/4 tsp ground ginger
  • 3/4 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cardamom
  • 90 grams unsalted butter, room temperature
  • 78 grams granulated sugar
  • 60 grams light brown sugar
  • 75 grams whole egg, room temperature (approx. 1 1/2 large eggs)
  • 125 grams molasses (not blackstrap)
  • 1 tsp vanilla extract
  • 93 grams buttermilk, room temperature

Lemon Mousse

  • 180 grams lemon juice
  • Zest of 1 lemon
  • 150 grams whole egg (approx. 3 large eggs)
  • 45 grams egg yolk (approx. 3 egg yolks)
  • 105 grams granulated sugar
  • 75 grams unsalted butter
  • 225 grams heavy whipping cream

Raspberry Coulis

  • 120 grams raspberry
  • 33 grams granulated sugar
  • 10 grams water
  • 1 tsp lemon juice

Assembly

  • 200 grams raspberry, reserved

Instructions

Gingerbread Cake

  1. Preheat oven to 350ºF and prepare quarter sheet pan with grease and parchment. Set aside.
  2. In a medium bowl, add all-purpose flour, baking powder, salt, and spices and whisk to combine. Set aside.
  3. In the bowl of a stand mixer fitted with a paddle attachment, add butter, granulated sugar, and light brown sugar. Beat on medium-high speed until pale in appearance and fluffy.
  4. Add eggs and continue mixing on medium speed until incorporated. Add molasses and vanilla extract and mix to incorporate. Add buttermilk and mix to incorporate. Add flour mixture and mix on low until combined, with no visible dry flour. Pour batter into prepared quarter sheet pan and spread evenly.
  5. Bake until a toothpick inserted into the center comes out clean (with maybe a few crumbs), approximately 20-25 minutes. Remove from oven and set aside to cool in the pan for 15 minutes before removing from pan to cool completely.

Lemon Mousse

  1. In a medium, heat-proof bowl, add lemon juice, zest, egg, egg yolk, and granulated sugar, and whisk to combine. Place over double boiler and heat until an instant-read thermometer registers 165ºF. Mixture will visibly thicken.
  2. Remove from heat and add butter, mixing to combine. Strain curd through a fine mesh sieve into a small bowl, cover with plastic (plastic should touch the surface of the curd), and put into fridge to chill for 30 minutes.
  3. Whip cream to stiff peak, and then fold into cold curd. Leave lemon mousse covered in the fridge until ready for assembly.

Raspberry Coulis

  1. Add raspberries, sugar, and water to a small pot over medium heat. Cook until raspberries release their juices (may only take a few minutes), then transfer to a blender and blend until smooth.
  2. Strain coulis through a fine mesh sieve to remove seeds. Add lemon juice and stir to combine. Leave coulis covered in the fridge until ready for assembly.

Assembly

  1. To assemble, cut 6 3"in circles of cake using a 3" round cutter. Place one cake round at the bottom of each glass. Then, carefully spoon a thin layer of coulis on top of the cake and arrange a layer of fresh raspberry. Spoon a generous layer of lemon mousse on top. Repeat.
  2. If desired, swirl a small amount of coulis into the top layer of mousse and garnish with fresh raspberries. Serve cold.