1. Preheat your oven to 350°F. Grease and flour an 8×8-inch baking pan or line it with parchment paper for easy removal.
2. In a large bowl, whisk together the flour, brown sugar, baking soda, ginger, cinnamon, cloves, and salt until evenly combined.
3. In a separate bowl, mix the melted butter, molasses, boiling water, egg, and vanilla extract until smooth. Pour this wet mixture into the dry ingredients, stirring gently until just combined. The batter will be thin — that’s how it should be.
4. Pour the batter into your prepared pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. The edges should be firm but the middle still tender.
5. Allow the gingerbread to cool completely in the pan before cutting into small cubes, about 1-inch pieces. This step is key — warm gingerbread will make your trifle soggy, and we want each layer to hold its own.
6. While the gingerbread cools, whip the heavy cream, powdered sugar, and vanilla extract together in a chilled bowl until soft peaks form. I always use a chilled metal bowl and beat at medium-high speed — it whips up faster and stays light.
7. Assemble your trifles in small glasses or jars by layering gingerbread cubes, a spoonful of spiced fruit compote, and a generous dollop of whipped cream. Repeat the layers until you reach the top of your container, finishing with whipped cream and a sprinkle of cinnamon or a small piece of crystallized ginger if you have it on hand.
8. Refrigerate the trifles for at least an hour before serving to let the flavors meld together. These also travel well, making them perfect for potlucks or gifting.

One thing I learned from Mama Lu was patience — letting flavors settle and meld over time makes all the difference. I like to make these the night before a family gathering, so they’re ready with all those cozy, spiced layers singing in harmony.