Name: Gingerbread Trifle With Candied Kumquats and Wine-Poached Cranberries
Yield: Makes 12-16 servings
Ingredients: 2 1/2 cups sugar; 1 1/2 cups water; 3 cups sliced seeded kumquats; 2 cups fruity red wine (such as Syrah); 2 cups sugar; 12 ounces fresh or frozen cranberries; 1 cup extra stout (such as Guinness); 1 cup mild-flavored (light) molasses; 1 1/2 teaspoons baking soda; 2 cups all purpose flour; 2 tablespoons ground ginger; 1 1/2 teaspoons baking powder; 3/4 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 1/4 teaspoon ground nutmeg; 1/8 teaspoon ground cardamom; 3 large eggs; 1/2 cup sugar; 1/2 cup (packed) dark brown sugar; 3/4 cup vegetable oil; 1 tablespoon minced peeled fresh ginger; 3 8-ounce containers mascarpone cheese* (3 cups); 3 cups chilled heavy whipping cream; 1 1/2 cups powdered sugar; 3 tablespoons Grand Marnier or other orange liqueur; 4 teaspoons finely grated orange peel

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Gingerbread Trifle with Candied Kumquats and Wine-Poached CranberriesKenji Toma

Youll need a 7 3/4-inch-diameter trifle dish that is at least 4 3/4 inches deep. The recipe makes an extra gingerbread cake; have it for breakfast the next morning. If you prefer to make 12 individual trifles, use all three gingerbread cakes and cut each in half horizontally. Using a pretty glass as a guide, cut out 4 cake rounds from each cut cake layer. Alternate 2 cake rounds with 2 to 3 layers of the mascarpone cream, a few candied kumquats, and some poached cranberries in each glass.

Test-kitchen tip:

The kumquat and cranberry syrups will keep in the refrigerator for at least two weeks. They can be added to holiday drinks or sparkling water, or spooned over ice cream.

Recipe notes

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Recipe notes

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