Gingerbread-Brandy Trifle

finecooking.com

Kristen

subheading: For the cake:

3 oz. (6 Tbs.) unsalted butter, softened; more for the pan

6-¾ oz. (1-½ cups) unbleached all-purpose flour

1-½ tsp. ground ginger

1 tsp. baking soda

½ tsp. kosher salt

¼ tsp. ground allspice

¼ tsp. ground cinnamon

Pinch finely ground white pepper

¾ cup granulated sugar

1 tsp. finely grated lemon zest

2 large eggs, at room temperature

½ cup unsulfured molasses

½ cup whole milk, at room temperature

subheading: For the ginger-tea syrup:

1 cup granulated sugar

1 4-inch piece fresh ginger, peeled and coarsely chopped (½ cup)

1 bag strong black tea, such as English breakfast

2 Tbs. brandy, such as Cognac

subheading: For the filling:

⅔ cup sparkling wine, such as Asti Spumante

8 large egg yolks

6 Tbs. granulated sugar

1-½ cups heavy cream

1 tsp. vanilla extract

8 oz. mascarpone, at room temperature

subheading: For assembly:

6 Tbs. coarsely chopped candied ginger

Directions at finecooking.com

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