Let cool to room temperature. In an 8-inch, 2-quart trifle bowl, make 4 layers of the gingerbread, mousse and caramel. Garnish with the pomegranate seeds and crystallized ginger slices and serve.

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Imagine an adult-sized trifle served in an aesthetically pleasing dish filled with the food items of your dreams.

This could be the classic sponge cake, panettone, pound cake, brownies, stale croissants, or any base that will soak up the ...

After Anahita Dhondy wrapped up the conversation, attendees swiftly attacked the desserts – triple chocolate cake (Bhatia’s favourite from the book), cookie dough and chocolate brownie, chocolate ...

If you love the taste of coffee and chocolate together, but you’re not such a fan of the texture of mousse, you can also incorporate mocha mousse into rich and indulgent desserts like brownies and ...

From the most popular cake of the year, which happens to be a famed German dessert, to a Ding Dong in cake form, this list ...

“Whenever we have leftover cake, biscuit or pastry of almost any type, I turn it into a trifle,” Leith writes in her latest cookbook, Life’s Too Short to Stuff a Mushroom, which includes ...