Active Time

　　45 min

　　Total Time

　　4 hr

　　A trifle is not only one of the most elegant desserts around, it's also one of the most exuberant—which is why it is tempting to toss aside decorum and dive right into the bowl. The nontraditional version here is sturdy, made with robust gingerbread and mellow pumpkin mousse instead of the classic spongecake and custard.

　　

Ingredients

Makes 12 servings

　　

For gingerbread:

2 cups all-purpose flour

　　1 teaspoon baking soda

　　2 teaspoons ground ginger

　　1/2 teaspoon cinnamon

　　1/2 teaspoon salt

　　1 stick unsalted butter, softened

　　1 cup packed dark brown sugar

　　1 large egg

　　1/2 cup mild molasses (not robust or blackstrap)

　　3/4 cup well-shaken buttermilk (not powdered)

　　1/2 cup hot water

　　

For pumpkin mousse:

1 (1/4-ounces) envelope unflavored gelatin

　　1/4 cup cold water

　　1 (15-ounces) can pure pumpkin

　　1/2 cup packed light brown sugar

　　1/2 teaspoon cinnamon

　　1/2 teaspoon grated nutmeg

　　1/2 teaspoon ground ginger

　　1/8 teaspoon salt

　　1 cup chilled heavy cream

　　1/2 teaspoon pure vanilla extract

　　

For whipped cream:

1 1/2 cups chilled heavy cream

　　3 tablespoons granulated sugar

　　1 teaspoon pure vanilla extract

　　Equipment: a 2-quart trifle bowl or other deep serving bowl

　　Garnish: chopped crystallized ginger

　　

Make gingerbread:

Step 1

Preheat oven to 350°F with rack in middle. Butter a 13- by 9-inch baking pan. Line pan with foil, leaving an overhang at both ends, then butter foil.

　　

Step 2

Whisk together flour, baking soda, spices, and salt.

　　

Step 3

Beat butter and brown sugar with an electric mixer at medium speed until pale and fluffy, 3 to 5 minutes. Beat in egg until blended, then beat in molasses and buttermilk. At low speed, mix in flour mixture until smooth, then add hot water and beat 1 minute (batter may look curdled).

　　

Step 4

Spread batter evenly in pan and bake until a wooden pick inserted into center comes out clean, 35 to 40 minutes. Cool in pan. Using foil as an aid, transfer gingerbread to a cutting board and cut into 1-inch cubes with a serrated knife.

　　

Make pumpkin mousse:

Step 5

Sprinkle gelatin over cold water in a small saucepan and let soften 1 minute. Bring to a simmer, stirring until gelatin has dissolved. Whisk together gelatin mixture, pumpkin, brown sugar, spices, and salt in a large bowl until combined well.

　　

Step 6

Beat cream with vanilla using cleaned beaters until it holds soft peaks, then fold into pumpkin mixture gently but thoroughly.

　　

Make whipped cream:

Step 7

Beat cream with sugar and vanilla using mixer until it holds soft peaks.

　　

Assemble trifle:

Step 8

Put half of gingerbread cubes in trifle bowl. Top with half of pumpkin mousse, then half of whipped cream. Repeat layering once more with all of remaining gingerbread, mousse, and cream. Chill at least 2 hours before serving.

　　Cooks' notes:

　　•Gingerbread (uncut) can be made 1 day ahead and kept in pan at cool room temperature (covered once cool).

　　•Trifle, without top layer of whipped cream, can be made 1 day ahead and chilled; whip half of cream just before serving.