I firmly believe that you should start each year with a gorgeous dessert, and this one is perfect for the current season that offers fresh and juicy strawberries. A combination of the wintery gingerbread and balsamic strawberries blanketed in a white chocolate sauce and garnished with a candied ginger slice – this one is simple to make, yet promises to be a decadent indulgence.
The recipe, which originally came from Smitten Kitchen, is the one I have used for two years running and it never disappoints. The gingerbread cake is non-fussy and freezes remarkably well; in fact, I made mine about 10 days back and saved a part of it in the freezer. So if you already have gingerbread (leftover from Christmas), you just need to make your strawberries and white chocolate ganache 3-4 hours in advance, let everything chill and assemble just before serving. If you don’t end up eating the trifle immediately, it actually gets better with a few hours in the fridge. I made mine in a jar so I put a lid on and packed it for work.
Half the gingerbread cake made from this recipe
1 cup strawberries, washed, hulled and quartered
2 tbsp brown sugar
1/2 tsp vanilla extract
1 tbsp balsamic vinegar
200 grams white chocolate, chopped
1 cup cream (heavy cream is best but I used Amul 25%)
pinch of freshly grated nutmeg
candied ginger slices to garnish
In a bowl, mix together strawberries, sugar, vanilla extract and balsamic vinegar. Heat the cream until it is simmering. Turn off the heat, add the chocolate and nutmeg and stir until the chocolate is melted and you have a smooth chocolate ganache. Chill both the strawberries and the ganache in the fridge for 3-4 hours. If you are going to be making gingerbread cake from scratch, also cool it completely.
Cut the gingerbread cake into 1/2 to 1-inch cubes. In a glass or a jar, add a layer of gingerbread, spoon over the strawberries and then add a layer of white chocolate ganache. Repeat the layers and top with a slice of candied ginger.