Dairy Farmers of Canada

Gingerbread Clementine Eggnog Trifle

If you’re looking for holiday desserts that everyone will love, you don’t have to feel limited to the classic Yule log recipe. This Gingerbread Eggnog Clementine Triffle recipe brings the most delicious sweet holiday flavors together —gingerbread and eggnog, of course!— into a creamy and tasty Christmas treat.

In this Christmas cake recipe, bites of homemade gingerbread-flavored cake (think gingerbread men, but fluffy!) layered over creamy eggnog pudding, and topped with clementines and homemade whipped cream with a subtle hint of vanilla—made with Canadian milk of course. Impossible not to go back for seconds!

Tip: to make this triffle recipe, we recommend baking the cake a day or two in advance, so on the day of, all you have to do is whip the cream and assemble your Christmas dessert. Enjoy!

By Andy Hay, Canadian Chef Andy Hay
  • Prep: 90 minutes
Yields 8 servings
Gingerbread Clementine Eggnog Trifle


  • Gingerbread cake
  • Dry Ingredients:
  • 625 ml (2 ½ cups) flour
  • 7.5 ml (1 ½ tsp) baking soda
  • 10 ml (2 tsp) cinnamon
  • 5 ml (1 tsp) ginger
  • 1.25 ml (¼ tsp) nutmeg
  • 2.5 ml (½ tsp) salt
  • Wet ingredients:
  • 125 ml (½ cup) sugar
  • 125 ml (½ cup) room temperature Canadian butter
  • 1 egg
  • 250 ml (1 cup) molasses
  • 250 ml (1 cup) hot water
  • Whipped cream layer
  • 500 ml (2 cups) heavy Canadian whipping cream
  • 125 ml (1/2 cup) Canadian Greek yogurt
  • 60 ml (¼ cup) icing sugar
  • 5 ml (1 tsp) vanilla
  • Eggnog Pudding
  • 750 ml (3 cups) Canadian egg nog
  • 1 package instant vanilla pudding mix
  • 5 clementines, peeled and broken into wedges
  • White chocolate shaving
Placeholder alt


When you see the Blue Cow Logo on a product, it means it's made with 100% Canadian quality milk that meets some of the highest standards in the world.

Learn More


Preheat the oven to 350 ºF (175 ºC) and prepare a 9 X 13 inch (23 x 33 cm) baking pan with butter.

In a large mixing bowl whisk together flour, baking soda, cinnamon, ginger, nutmeg, and salt.

In a separate bowl or in the bowl of a stand mixer, cream together the butter and sugar. Don’t rush this process. Next add in the egg, followed by the molasses.

Next up combine both the dry ingredients and the wet ingredients together. Once mixed, slowly pour in the hot water. The batter will be quite wet, don’t panic, it’s supposed to be like that!

Pour batter into the prepared baking pan and place in oven. Bake for 25-30 minutes or until you can stick a toothpick in the middle and it comes out clean.

Once baked, allow to fully cool. Once cooled you can break the cake into bite sized pieces. This can be done a day in advance of assembling the trifle.

Let’s kick onto the whipped cream layer. In a bowl whip the heavy cream until it begins to thicken. Once it begins to thicken add in the vanilla, icing sugar, and greek yogurt. Whip until you have stiff peaks.

Ok we are almost there. Let’s move onto the eggnog pudding. In a bowl mix together the eggnog and pudding mix. Whisk for two minutes and allow mixture to sit in fridge for 10 minutes to come together.

Assembly time! Grab yourself a trifle bowl and start off with a layer of eggnog pudding, followed by a layer of whipped cream, followed by crumbled gingerbread cake, followed by the clementines.

Repeat the process until you get to the top of the trifle bowl. Top with a few pieces of cake, whip cream, cinnamon, clementines, and white chocolate shaving.


For more inspiration by Andy Hay, visit his Instagram page @andyseastcoastkitchen

Learn more about