Gingerbread and Lemon Curd Trifle with Blackberry Sauce

Recipe courtesy Bobby Flay

Show: Boy Meets GrillEpisode: Holiday Celebration

Rated: 5 stars out of 5Rate itRead users' reviews (61)

RECIPE
COMMENTS & REVIEWS(61)

Cook Time:
30 min
Level:
Intermediate
Yield:
8 to 12 servings

Times:

Prep: 20 min
Inactive Prep: 4 hr 15 min
Cook: 30 min
Total:: 5 hr 5 min

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Ingredients

Gingerbread Cake:

Nonstick vegetable oil spray
3 cups all-purpose flour
2 tablespoons ground ginger
2 teaspoons baking soda
1 1/4 teaspoons ground cinnamon
3/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
3 tablespoons minced crystallized ginger
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1 cup (packed) golden brown sugar
3 large eggs
1 cup molasses
1 cup boiling water
2 1/2 teaspoons grated lemon peel
Lemon Curd Filling, recipe follows
Blackberry Sauce, recipe follows

Directions

Position rack in center of oven and preheat to 350 degrees F.

Spray 1 half-sheet pan with nonstick cooking spray. Line bottom of pan with parchment paper; spray paper. Sift flour and next 6 ingredients into medium bowl. Mix in crystallized ginger. Using an electric mixer, beat butter in large bowl until fluffy. Beat in brown sugar. Beat in eggs, 1 at a time. Gradually beat in molasses, followed by 1 cup boiling water. Mix in grated lemon peel. Gradually mix in dry ingredients. Transfer batter to prepared pan. Bake until a tester inserted into the center of the cake comes out clean, about 20 to 25 minutes. Transfer to a rack to cool for 15 minutes. Run a knife around the pan sides. Turn out onto a rack and peel off paper. Cool and cut into 1-inch cubes.

To assemble:

Using a trifle bowl, start with an even layer of gingerbread cubes, top with 1/3 of the lemon curd mixture, and 1/3 of the blackberry sauce. Repeat 2 more times. Top with remaining whipped cream. Cover and refrigerate for at least 4 hours or overnight before serving.

Lemon Curd Filling:

2 (11-ounce) jars prepared lemon curd
2 cups heavy cream, sweetened with sugar and vanilla, beaten to soft peaks

Place lemon curd in a large bowl. Fold in half of the whipped cream until combined. Refrigerate if not using immediately. Reserve remaining whipped cream for the top of the trifle.

Blackberry Sauce:

2 pints fresh blackberries, or 1 bag frozen blackberries, thawed
1/4 cup sugar
Pinch salt
2 tablespoons framboise (raspberry liqueur)
1 tablespoon fresh squeezed lemon juice

Place blackberries, sugar, and salt in a medium saucepan and cook until the berries are soft and the sugar has melted. Transfer to a blender and blend until smooth. Pour through a strainer into a bowl. Stir in the framboise and lemon juice. Set aside until ready to use.

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Comments & Reviews

recipe Gingerbread and Lemon Curd Trifle with Blackberry Sauce
Karen Loganville, GA 01-19-2010
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Too much trouble
Rated: 3 stars out of 5

This was OK but not worth all the trouble. It definetly did get better after sitting a day or 2 in the refrigerator. Didn't... get the review I was hoping for from the family.Read more
recipe Gingerbread and Lemon Curd Trifle with Blackberry Sauce
emily austin, TX 01-08-2010
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Wow - way better than I thought
Rated: 5 stars out of 5

So I cheated and used a box mix for the gingerbread, which was made with whole wheat flour and didn't taste too great on its... own. Also the blackberry sauce was not so delicious on its own when I tasted it...but WOW, when these things all come together they are super good. I even used only half of the lemon curd the recipe called for and it was still excellent. I made this for dessert on Christmas day and everyone was raving about it - especially the guys who don't like super sweet desserts. Read more
recipe Gingerbread and Lemon Curd Trifle with Blackberry Sauce
Susan Wellington, CA 01-06-2010
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WOW - So simple and tangy
Rated: 5 stars out of 5

This was amazing. I simplified it by using store bought jamaican gingerbread which sped things up. I used a high quality... store bought lemon curd and made sure it blended well with the cream. I made the blackberry sauce but was careful to keep the sugar down as they were quite sweet already. The effect was awesome - creamy, tangy and unusual. It received rave reviews from a crown of 20 people of all ages. The only ones who didn;t like it were the under 10 year olds - who don;t really go for rich desserts anyway. Will definately make it again - and for all those who thought it was too complicated, make it easy on yourself by using high quality store bougt ingredients. It still works. Read more
recipe Gingerbread and Lemon Curd Trifle with Blackberry Sauce
Lin New York, NY 01-04-2010
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Just a comment for Karen from TX
Rated: 3 stars out of 5

Was your comment to Sara really necessary? I like to read ALL reviews because I want to know what everyone thinks about the... dish - not just those who liked it. What's even more odd is that you give the recipe 5 stars yet you substituted Ina Garten's lemon curd recipe for Bobby Flay's. Doesn't that mean you DIDN'T like it if you had to change it? Sounds to me like this recipe can't be "done right" if you need to partially use someone else's to make it to your liking. I'm following Sara's advice and skipping it. Thanks Sara.Read more
recipe Gingerbread and Lemon Curd Trifle with Blackberry Sauce
Karen Dallas, TX 01-03-2010
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Yes, Yes, Yes...Very Satisfied!
Rated: 5 stars out of 5

I made this wonderful trifle for Christmas Eve dinner with 25 people and was pleased to receive profuse compliments. It is... over-the-top in taste, texture, and appearance. Bobby Flay's gingerbread recipe is superb; it smells great baking and the spice/molasses flavor is perfect for the holidays. I made Ina Garten's lemion curd that was fresh, tart, and creamy, unlike the curd from the jar I compared to it (a key to the dish's success). The blackberry syrup was the perfect flavor compliment and created a beautiful dark ribbon of goodness in the trifle bowl. Yes, this recipe was labor and time intensive (hence the intermediate designation), but the result more than delivered. Don't be discouraged by Sara's review from Wanaque, NJ; done right, this recipe will make you proud to serve it and justified in saving a portion to take home for yourself.Read more
recipe Gingerbread and Lemon Curd Trifle with Blackberry Sauce
Sara Wanaque, NJ 01-01-2010
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No No No....Really disappointed!!!
Rated: 2 stars out of 5

I saw this on the episode and he REALLY sold it. Looked like a real winner......nope, this was a big LOSER!! I made it for... New Years Eve celebration and nobody liked it. Don't believe the 5-star average review hype here. First, this is quite complex and time-consuming to make - from baking an entire cake from scratch with ingredients most people dont have on hand, making a blackberry sauce -puree-ing and straining, whipping cream etc. etc. Second, while it does look nice in the trifle bowl, but when u actually serve up, it REALLY looks like a sloppy mess - which is fine if the taste was amazing. Nope, the taste was weird. Overly sweet somehow and too lemony and tart at the same time. If you choose to believe the dozens of other 5-star reviews here instead of mine and make this, I hope you are not disappointed like I was....This was my first foodnetwork review.Read more