Gingerbread and Eggnog Trifle

In medium induction-friendly saucepan on the Inducto Go Portable Induction Cooktop over medium-high heat, bring cranberries, juice, and sugar to a boil. Reduce heat, and simmer for 5 to 10 minutes, or until slightly thickened. Set aside to cool completely.

Meanwhile, preheat Fill N’ Flip Waffle Press for 3 minutes, or until green ready light turns on. Place wire rack over large sheet pan.

Lightly spray lower and upper plates with cooking spray. Pour 250ml batter into lower plate.

Close lid and cook waffle for 8 minutes, or until golden. Transfer waffle to wire rack to cool while preparing three more waffles.

In medium bowl, using the Beat Blitz Hand Mixer Set, whip 375ml cream and caramel sauce to stiff peaks. In another medium bowl, whip remaining cream, icing sugar, rum, and ground nutmeg to stiff peaks. Chill whipped creams until ready to use.

Cut waffles into bite-sized pieces, then layer one-half over bottom of a 2.5 to 3L trifle dish. Layer 1/2 cranberry sauce, 1/2 caramel cream, 1/2 eggnog cream, and crumbled cookies. Repeat layering one more time, finishing with eggnog cream. Chill trifle for 30 minutes.

Dust top of trifle with more nutmeg and serve.