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 (49)

RECIPE
COMMENTS & REVIEWS(49)

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
Mev Greensboro, GA 08-01-2009
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"M-M-M-M BOBBY!"
Rated: 5 stars out of 5

IT'S FUNNY HOW I NEVER CONSIDERED BOBBY AND DESSERTS IN THE SAME SENTENCE. I AM FINDING OUT HE IS A WELL-ROUNDED CHEF! THIS... WAS DIVINE. I FIGURED SINCE I WAS MAKING THE (WOW) CAKE, I WOULD MAKE THE LEMON CURD AND I ALWAYS MAKE MY OWN WHIPPED CREAM. IT WAS JUST WONDERFUL AND ALTHOUGH SOMEWHAT TIME CONSUMING, BAKING THE CAKE AND CURD DAYS BEFORE AND THEN THE ASSEMBLY 1-2 DAYS BEFORE REALLY WORKED WELL ON MY TIME SCHEDULE. ALSO, YOU CAN WHIPPED THE CREAM, PUT IT IN A (FINE) SIEVE - SUSPEND IT OVER A BOWL AND RFRIGERATE IT A DAY AHEAD. ANY LIQUID FROM THE CREAM GOES INTO THE BOWL AND THE CREAM STAYS FRESH AND FIRM. (COVER THE TOP WITH SARAN SO IT DOESN'T PICK UP ANY REFRIGERATOR FLAVORS. THANKS BOBBY! Read more
recipe Gingerbread and Lemon Curd Trifle with Blackberry Sauce
Elisa Danvers, MA 02-01-2009
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Impressive & delicious!!
Rated: 5 stars out of 5

This is an amazing holiday dessert. I made it to bring for Christmas dessert at my brother's house and it was a huge... hit...instantly becoming a family tradition!! Easy to make and different...can't say enough good things about it!Read more
recipe Gingerbread and Lemon Curd Trifle with Blackberry Sauce
colleen Reno, NV 01-04-2009
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Impressive
Rated: 5 stars out of 5

Every year my son makes dessert for our Christmas dinner and tries to outdo the previous year. This was our Christmas Day... dessert and was fabulous. We served it with a zinfandel port and the combination of flavors was incredible. thanks Bobby!Read more
recipe Gingerbread and Lemon Curd Trifle with Blackberry Sauce
sherilyne aberdeen, SD 12-11-2008
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Beautiful and absolutely delicious!
Rated: 5 stars out of 5

I have made this twice. The first time I made it as directed in a trifle bowl, and the second time, I assembled it in... individual stemmed goblets. The second time I used seedless blacberry jam instead of making the sauce, and there wasn't too much difference in taste. It was so attractive in the goblets. You must make your own gingerbread, and do not use fake whipped cream. Other liqueurs , like creme de cassis, will work as well. This was a most unusual and delicious trifle. My guests were really impressed. Read more
recipe Gingerbread and Lemon Curd Trifle with Blackberry Sauce
Paula San Luis Obispo, CA 12-01-2008
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Scaling it down
Rated: 4 stars out of 5

I read through all the comments before I made this, and so made the following changes: * I made it two days in advance,... since so many said it was better a day or two later. * I halved the recipe, which made a dessert adequate for 8-10 people. I baked the cake in a regular 13x9" pan (it was quite thin) and it cooked in 20 minutes. It all fit nicely in a 2.5 quart glass bowl. * The commercial lemon curd looked very jelly-like, which I can imagine would be difficult to fold. I made my own, which is more custard-like. It helps to mix a few dollops of whipped cream into the curd first to lighten it a bit. * I don't see the point in separating out half the cream just for the top -- next time, I'm going to plan for 3 layers, mix all the curd and cream together and start with the blackberry sauce on top of the gingerbread. That way I'll end with the cream/curd mixture and it will all work out evenly. * My berry sauce did seem rather tart, so I added a lot more sugar. I also added a lot more framboise, but frankly I think you could use any complimentary sweet fruice juice. It's impossible to detect that small amount of liquor in so much cake and cream! * I made this for Thanksgiving, thinking that the gingerbread would be the predominant flavor, but actually I found the berry/lemon flavor was strongest, making it seem more appropriate for summer. (Though I think I ended up using more curd than the original recipe.) I can see why some complained that it was too tart; even with the increased sugar, it was on the tart side. (My cream probably could have used more sugar as well. The instructions were vague.) Hope this helps!Read more
recipe Gingerbread and Lemon Curd Trifle with Blackberry Sauce
Dana Bremerton, WA 04-01-2008
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Sorry Bobby
Rated: 3 stars out of 5

I really wanted to like this, it looked so good when he made it on the show... Although the gingerbread itself was... wonderfully tasty, not only did I not like how the flavors melded, my guests did not care for it as well. Maybe I did something wrong, but too much work to try again.Read more