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Gingerbread and Lemon Curd Trifle with Blackberry Sauce Recipe

Gingerbread and Lemon Curd Trifle with Blackberry Sauce

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Average Rating:

Total Reviews: 82

Showing 11-20 of 82

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  • on January 25, 2011

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    Outstanding. Made many times. I have even frozen in small portions and had it as a frozen dessert - awesome. Bobby hit this one out of the park!

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  • on January 01, 2011

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    Made it for new year's eve -- fabulous! It made 2 big bowls of dessert and was great for a crowd. I love the gingerbread flavor and texture and the lemon and blackberry flavors are perfect with the cake. Thanks Bobby!

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  • on December 26, 2010

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    Love the intense flavors! Very festive & feeds a big crowd. I will do 3 things differently the next time. 1 will buy the half-sheet baking pan (13" x 18". I used a pan that was too small, and the gingerbread came out too dry at the edges. I am surprised that the Foodnetwork or Bobby Flay did not include the pan dimensions in the recipe, as most home cooks do not have a half-sheet pan at home, nor, I think, do most people know the dimensions of a half-sheet pan. 2 will make the lemon curd as per the recipe rather than buy it. If you buy it lemon curd has the consistency of jello (you can cut it with a knife, but to be able to fold it into the whipped cream it needs to be like pudding, i.e. it needs to be home-made. My fault again. 3 would not reserve half of the whipped cream for on top. The plain whipped cream adds nothing to this dessert in my opinion. Even though I did not do things perfectly this time, it was still a wonderful dessert! and definitely better after a day or two.

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  • on December 22, 2010

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    This is the BEST gingerbread ever!! It's moist and delicious! It's like brownies! (someone posted they didn't know where to get crystalized ginger- go to a Penzeys spice shop they have it! I made lemon curd, it wasn't too much work- used Ina's recipe- the barefoot contessa's- it's easy!! oh and I didn't use straight blackberries, I used a frozen berry mix of raspberries, blueberries and blackberries- and I didn't blend it,the raspberries mush up and you have a wonderfully sweet & chunky sauce - so it provides a different texture than the lemon curd. I layered it leaving the curd separate from the whipped cream. With four different textures and flavors this trifle is truly amazing! I also left out the raspberry liqueur.

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  • on December 11, 2010

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    Made this last night for a party - in individual glasses. I needed to make another batch of the cream/curd to use up all of the gingerbread. The second time I used only 1 jar of lemon curd with the cream -- and that was perfect. I also liked have a layer of the regular whipped cream on top, to cut some of the tang. In total, It made about 25 6 oz size servings. Beautiful presentation and a great special occasion dessert

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  • on December 05, 2010

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    I made this last Christmas, and it was AWESOME!!!!! Not only delicious, but it looks absolutely beautiful in a glass bowl. It does take a lot of time, and I had some trouble finding the ginger peel, but it was more than worth the effort. I will definitely make this one again.

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  • on December 01, 2010

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    I made this last Xmas using a box mix, only because of time, it was a pleaser. This year I plan to make it from scratch and I know they will ***** their plates.

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  • on November 27, 2010

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    Everyone loved it!!! Made it for Thanksgiving. Real easy to make. I don't like gingerbread, but this was really good.

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  • on October 15, 2010

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    The gingerbread in this recipe is the best I ever tasted. You've got to try the gingerbread.

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  • on May 10, 2010

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    Made this for a Mother's Day dessert. Was a delightful success. You have to like the taste of ginger to enjoy, it is not overly strong but is prominant. Making this the night before turned out fantastic, flavors melded nicely and the cake pieces absorbed the juice of the berries and lemon and became very moist but not soggy. This makes an eye-catching(and pleasing appearance on the table.

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