Prep
1 HRBake
N/AServes
1 to 2Difficulty
Hard
Make the mousse by gently heating the Lyle’s Golden Syrup until runny.
Remove the pan from the heat and whisk the yolks into the syrup for 2-3 minutes with a hand mixer. Stir in the vanilla.
In a separate bowl, whisk the 200ml double cream to peaks.
In a clean bowl, whisk the egg whites and pinch of salt to stiff peaks.
Fold the whipped cream into the egg yolk and syrup mixture. Add the egg whites in two batches, gently folding to retain as much air as possible. Chill for 4 hours.
Cut gingerbread men shapes out of the cake. Set aside.
Whip the 300ml double cream until thick.
Drop a large dollop of mousse in the base of a trifle bowl or gin glass. Top with some gingerbread men and add a generous spoon of whipped cream. Add a layer of caramel before repeating the layers until your dish or glass is full.
Top with some gingerbread men and rosemary Christmas trees. Dust with icing sugar snow and refrigerate until serving.
Ingredients
1
For the mousse:
Double cream
Lyle’s Golden Syrup Tin
Large eggs
separated
Vanilla Extract
Salt
For the layers:
Double cream
Tinned caramel
For the cake:
Cake
See Gingerbread Sheet Cake Recipe
Decorations:
Rosemary
fresh
Icing sugar
to sprinkle
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