Clementine and Gingerbread Cookie Trifle | RICARDO

Ingredients

• 2 cups (500 ml) water
• 1 cup (210 g) sugar
• 2 tbsp (30 ml) corn syrup
• 2 clementines, cut into 8 slices each
• 3 tbsp (25 g) unbleached all-purpose flour
• 3 tbsp (25 g) cornstarch
• 4 eggs
• 3 cups (750 ml) milk
• 2 tbsp (30 ml) mandarin marmalade (see note)
• 1 ½ cups (210 g) unbleached all-purpose flour
• ¼ tsp baking soda
• ½ tsp ground ginger
• ¼ tsp ground cinnamon
• 1/8 tsp ground cloves
• 1 pinch salt
• ¼ cup (55 g) unsalted butter, softened
• ½ cup (120 g) lightly packed brown sugar
• 2 tbsp (30 ml) molasses
• 1 egg
• 2 cups (500 ml) 35% whipping cream
• ¼ cup (55 g) sugar