Gingerbread (make your own, use a mix or buy it already prepared) -- just make sure you have enough cake for approximately 124 one-inch squares
1 jar Caramel Sin – Ginger (11 oz.)
4 tablespoons Grand Marnier
16 oz. Mascarpone cheese
2 apples, 1/2-inch dice
2 pears, 1/2-inch dice
7-9 tablespoons Cranberry Fool (this will depend on the “sweetness” of the apples and pears)
1 teaspoon cinnamon
4 tablespoons butter
Trifle bowl or other glass container that holds approximately 10 cups
1/2 pint heavy cream (for garnish)

Cut gingerbread into 1-inch cubes and reserve

Microwave jar of uncovered Caramel Sin – Ginger for 15 seconds on HIGH, until it is very soft but not melted or hot. Spoon one-half of the caramel into a small mixing bowl, stir in the Mascarpone until the mixture is completely smooth. Set aside until ready to assemble dessert.

Microwave the remaining 1/2 jar of uncovered Caramel Sin – Ginger for 30 seconds on HIGH until it is melted and hot. Add the Grand Marnier, tighten the lid and shake vigorously until thoroughly mixed. Set aside until ready to assemble dessert.

Sauté apples, pears, Cranberry Fool, butter and cinnamon over medium heat until soft, juicy and bubbly. Cool to room temperature.

Cover bottom of serving container with a layer of gingerbread cubes. Cover with 1/3 of Caramel Sin – Ginger and Grand Marnier mixture. Cover with 1/3 of fruit mixture. Gently spoon 1/3 of Mascarpone mixture to cover. Repeat layering to fill container, ending with a layer of the gingerbread cubes. Cover and refrigerate for at least 12 hours.

Just before serving, whip cream and cover the top of the trifle.

Present this dessert with a fanfare! Make sure your guests have plenty of time to “ooh” and “aah” before they even taste it. A very special treat.