Gingerbread Butterscotch Trifle

Preheat your oven to 350°F (175°C).

Lightly grease a 9″ square baking pan.

In a mixing bowl, beat the butter with Sugar In The Raw® and Stevia In The Raw® until it becomes creamy.

Beat in the molasses and egg.

In a separate bowl, mix together the all-purpose flour, baking soda, ground ginger, ground cinnamon, and sea salt.

Add the dry ingredients to the wet ingredients and mix on low speed.

Then, gradually mix in the boiling water on low speed until well combined.

Pour the gingerbread batter into the prepared pan and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

Cool the gingerbread completely, then cut it into 1″ cubes.

In a small saucepan over medium heat, melt the butter.

Add brown sugar, Stevia In The Raw®, cream, and sea salt.

Whisk until well combined.

Bring the mixture to a gentle boil and cook for 5 minutes.

Stir in the vanilla extract and allow it to cool to room temperature.

In a large bowl, beat the heavy cream, Sugar In The Raw®, and Stevia In The Raw® on high speed until stiff peaks form, which takes about 1 minute.

Keep the whipped cream cold until you’re ready to assemble the trifle.

Divide half of the gingerbread cubes into 10 individual serving dishes.

Layer with butterscotch sauce and whipped cream.

Top with the remaining gingerbread cubes.

Enjoy your Gingerbread Butterscotch Trifle with layers of delicious flavors!