!

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

PREP TIME TOTAL TIME SERVES
5 Min 20 Min 6

Nancy Fuller
Farmhouse Rules

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

DIRECTIONS FOR: HONEY-PEAR ICEBOX TRIFLE WITH SOFT-AND-EASY GINGER SNAPS

INGREDIENTS

3 cups all-purpose !our

2 tsp baking soda
1 ½ tsp ground ginger
½ tsp ground cinnamon
1 pinch kosher salt
¾ cup (1 1/2 sticks) butter, softened
¼ cup granulated sugar
¼ cup real maple syrup
¼ cup molasses
1 large egg
¼ cup store-bought honey-pear shrub (see Cook's Note)
3 cups heavy whipping cream, cold
3 Tbsp confectioners' sugar
1 cup mascarpone cheese, softened
:
DIRECTIONS

1. Preheat the oven to 350ºF. In a medium bowl, whisk together the !our, baking soda, ginger, cinnamon and
salt.
2. In a large bowl, cream the butter and sugar until light and !uffy. Add the maple syrup, molasses and egg,
beating to combine. Gradually add the !our mixture into the egg mixture and continue beating until the dough
comes together.
3. 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.
4. 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.
5. Spread some of the cream mixture on the bottom of a tri!e 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.

See more: Dessert, Bake, Cheese, Eggs/Dairy

Ad Choices
https://www.foodnetwork.ca/recipe/honey-pear-icebox-tri!e-with-soft-and-easy-ginger-snaps/16953/
: