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Ginger-Berry Cookies And Cream Trifle

51

  • Prep Time10 min
  • Total Time10 min
  • Makes6 Servings
By Chatelaine
Ginger-Berry Cookies And Cream Trifle

(Photo: Angus Fergusson)

Chatelaine Triple Tested

This dessert was inspired by English trifle, but we riffed on the classic to make it easier, quicker and a bit more chic. Add a splash of sherry to the berries for an extra flavour hit.

Ingredients

  • 2 170-g containers raspberries

  • 2 125-g containers blueberries

  • 2 tsp finely grated fresh ginger

  • 3 tbsp maple syrup

  • 1 cup 35% cream

  • 1/2 350-g pkg ginger wafers, about 26 wafers

Instructions

  • Mash three-quarters of berries in a large bowl with a potato masher. Stir in ginger and 2 tbsp maple syrup. Set aside.

  • Beat cream with remaining maple syrup until soft peaks form when beaters are lifted, about 2 min.

  • Crumble wafers well over bottom of a small trifle bowl. Cover with whipped cream. Spoon berry-ginger mixture overtop. Sprinkle with remaining whole berries. Serve immediately or refrigerate up to 4 hours.

Nutrition (per serving)

Calories 339, Protein 4g, Carbohydrates 43g, Fat 18g, Fibre 5g, Sodium 208mg.

Get more of our best raspberry recipes.

Get more of our best trifle and pudding recipes.

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The cover of the Chatelaine Summer 2025 issue, featuring a pink drink with a paper straw.

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