Learn how to make an easy dessert trifle in this video from EVERY DAY WITH RACHAEL RAY magazine, plus get tricks and tips on trifle variations. From our collection of Step by Step cooking videos.
Hi. I'm Tracey Seaman, the Test Kitchen Director at Every Day with Rachael Ray Magazine. Today, we're going to make a Pumpkin Gingersnap Trifle. And the greatest about this dessert is that it's so easy to make, it's a just a few ingredients that you need, heavy cream, canned pumpkin, gingersnaps and some spices, and the secret ingredient is marshmallow cream. First, we're gonna pour 3 cups of heavy cream into my mixer. I made sure to chill the bowl and the beater so that the cream will beat up nicely. I'm gonna start it off slow so it doesn't make a big mess. And I like to cover my mixture with a kitchen towel so that it doesn't splash all over my clothes. Then every once in a while you wanna check to make sure that you don't overbeat the cream. Depending on your mixer, cream might take 5 minutes to make, maybe a little longer. But you have to keep an eye on it and when it starts to get thick and billowy, you wanna turn the speed down a little bit, so you have more control. As you can see here, the cream peaks but it's still nice and soft. See, it's nice and creamy. If you overbeat cream, it starts to look dry and almost curdle but this is perfectly whipped. Now, I'm gonna set 2 cups of my cream aside, which is about a 3rd of the cream. That we're gonna use to top the dessert when it's all done. Just gonna put that in the fridge. Next, we're gonna take a 15-ounce can of solid pureed pumpkin, not pumpkin pie mix. And we're gonna add a teaspoon of cinnamon, a half a teaspoon of ginger and a pinch of clove. If you wanna save a step, you can use a tablespoon of pumpkin pie spice or apple pie spice. Next, teaspoon of vanilla, we're gonna mix that in. Next, we're gonna add half of a 7-1/2 ounce jar of marshmallow cream. Now, you wanna add half of it because it's really stick and it'll fold more evenly if you do half of the cream and half of the marshmallow cream. So, I'm gonna add about half of the whip cream also. When you're folding, it's important to go round and then through the center, so that you make sure that you get every bit of pumpkin and cream blended together. Next, we're gonna get the cookies ready. This is a 10-ounce package of gingersnaps, somewhere between 3 and 4 cups. So, I'm gonna transfer the cookie crumbs back to the bowl and then I'm gonna add the rum. You could add 3 tablespoons of rum. A French lady told me once that whenever you add liquor or wine to something, you're supposed to whistle so people can make sure that you're not drinking it. I'm just gonna give this a little toss to distribute the rum. This is a standard trifle dish. They're not very expensive, you could get them in cookware shops and department stores. We're gonna take about a third of our pumpkin mixture and spoon it in the bottom of the dish. You could also use any clear glass bowl or any pretty bowl that you have. Next, I'm gonna add about a third of the cookies and evenly sprinkle them around. Then for the last step, we're gonna add the remaining two cups of whip cream that we have in the fridge and decorate the top of the trifle with the remaining cookie crust. And then it's all done. You don't have to worry about using the same spatula that you've been using because you're gonna cover up any little booboos with your cookie crumbs. And it's a great instant dessert. Now, I said you can let this trifle sit in the refrigerator for 4 hours or more but you don't have to. In fact, I'm gonna have some right now. Wow, that's really good and it's way easier than pumpkin pie. Thanks for watching.