Ginger Cookie Trifles with Pepita Streusel
By: National Cooperative Grocers Co+op
Recipe Information
Total Time:
90 minutes; 40 minutes active
Servings:
8
A trifle is a beautiful thing, made from layers of billowy cream and crumbled cookies. This one is assembled in charming, individual serving-sized jars, making it easy to share. The streusel topping is full of crunchy pepita seeds.
Ingredients
1/4 cup unsalted butter
1/3 cup light brown sugar
1/2 cup all-purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup shelled pepitas
2 cups heavy cream
16 oz. mascarpone
1/2 cup sugar
1/2 teaspoon vanilla
16 ginger cookies, crumbled
8 half-pint jars with lids
Preparation
Streusel
Preheat the oven to 350 degrees F. Line a small sheet pan with parchment paper and reserve.
In a large bowl, cream the butter until fluffy, then add the brown sugar and mix well. In a medium bowl, combine the flour, cinnamon and salt and stir, then mix into the butter mixture. Stir in the pepitas.
Sprinkle the pepita streusel mixture over the prepared pan and bake for 20 minutes, until golden brown and crisp. Let cool on a rack, then coarsely crumble.
Cream filling
In a bowl with an electric mixer or a stand mixer with a whisk attachment, beat the cream to soft peaks. Transfer to a large bowl. In the mixer, combine the mascarpone, sugar and vanilla and beat to mix. Fold into the whipped cream.
Assembly
In each jar, place a layer of 3 tablespoons of the cream mixture. Top with one crumbled ginger cookie, another 3 tablespoons of cream, another crumbled cookie, and another 3 tablespoons of cream. Finish with ¼ cup of the crumbled streusel. Tap the jar to settle the layers. Continue with all the jars. Put the lids on and refrigerate for up to 4 days.
Serving Suggestion
Serve for dessert when hosting guests or tuck these little jars into your fridge and treat yourself any time you like!
