6cups/ 1.5 liters1-inch / 2.5 cm cubes gingerbread (recipe below)
Pumpkin Maple Caramel Sauce:
Heat brown sugar, maple syrup and butter in saucepan until the sugar is melted and the mixture starts to bubble.
Simmer over medium-low heat, stirring frequently, for one minute.
Whisk in cream, pumpkin and salt and bring back to simmer. Let simmer until it begins to thicken slightly - about 3 minutes. The sauce will be a deep brown color. Remove from heat and let cool.
Cardamom Buttered Apples:
Heat a large saucepan or frypan over medium-low heat. When the pan is heated, add the 2 tablespoons of butter. Swirl pan to coat with melted butter.
Add apples and cardamom. Toss gently to coat with butter. Reduce heat to low and cover pan. Cook gently until apples are soft, but still keep their shape (about 5-7 minutes, depending on type of apples used). Check frequently to make sure apples are not sticking to pan.
Remove from heat and let cool completely.
With electric mixer, beat cream cheese until smooth. Add sugar and beat until blended.
Add pumpkin, cinnamon, ginger, nutmeg and pepper and continue beating until thoroughly mixed.
Add whipping cream and beat until mixture has increased in volume and will hold firm peaks when the beaters are lifted out.
To assemble trifle:
Spread two cups of gingerbread cubes in bottom of trifle dish or serving bowl.
Drizzle with 1/3 of the Pumpkin Maple Caramel Sauce.
Spread 1/3 of the Cardamom Buttered Apples over gingerbread and caramel.
Smooth 1/3 of the Pumpkin Cream over the apples.
Repeat layers 2 more times. You will have three layers in total, ending with the Pumpkin Cream.