Honey-Pear Icebox Trifle with Soft-and-Easy Ginger Snaps

Total Time:
2 hr 50 min
5 min
2 hr 30 min
15 min

6 servings

  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons ground ginger
  • 1/2 teaspoon ground cinnamon
  • Pinch kosher salt
  • 3/4 cup (1 1/2 sticks) butter, softened
  • 1/4 cup granulated sugar
  • 1/4 cup real maple syrup
  • 1/4 cup molasses
  • 1 large egg
  • 1/4 cup store-bought honey-pear shrub (see Cook's Note)
  • 3 cups heavy whipping cream, cold
  • 3 tablespoons confectioners' sugar
  • 1 cup mascarpone cheese, softened
Watch how to make this recipe.
  • Special equipment: a trifle dish

  • Preheat the oven to 350 degrees F. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon and salt.

  • In a large bowl, cream the butter and sugar until light and fluffy. Add the maple syrup, molasses and egg, beating to combine. Gradually add the flour mixture into the egg mixture and continue beating until the dough comes together.

  • Line 2 baking sheets with parchment paper. Form the dough into 1-inch balls and evenly space and arrange on the baking sheets. Bake until very dark, rotating halfway through the cooking time, 10 to 12 minutes. Remove and allow to cool. Drizzle the cooled cookies with the honey-pear shrub.

  • In a large glass bowl, combine the whipping cream and confectioners' sugar and whip until it holds soft peaks. Add the mascarpone and whip to combine.

  • Spread some of the cream mixture on the bottom of a trifle dish and top with some of the ginger cookies. Spread more of the cream mixture over the cookies, and then top that with more cookies and cream. Garnish with any extra cookies you may have. Chill completely before serving.

Shrubs, which are sweetened vinegar-fruit syrups or "drinking vinegars," can be found in specialty food stores.

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