Photo: Gingerbread and Lemon Curd Trifle with Blackberry Sauce Recipe
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.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 78 reviews
By Ann_Cooks
on January 16, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Fantastic. I had this for a dessert party and everyone raved about it. It was the most popular dish out of the 12 desserts we had. The flavors blended well. I did make it a day ahead which made the cake moist. You do get a lot of cake out of the recipe which still had some leftovers even with a 165oz trifle bowl. Admittedly, trifles aren't the most lovely presentation especially when lots of people have dug in - but the flavor was great. I did feel I needed 1.5x the curd/whipped cream and the blackberry sauce just to fill my large bowl and make adequate layers.
By Chef #1474675
on December 27, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
AMAZING!!!! Family who don't usually like "foo-foo" desserts raved about it, as did my husband who isn't big on lemon. There wasn't a person who didn't like it!!
Took a few short-cuts (1used Duncan Hines spice cake instead of making the Gingerbread cake. Though it's not called "Gingerbread cake", the spice cake is it, (2forget straining the blackberries. I just warmed them in the pot til they were soft, let sugar dissolve, and mashed them with my potato masher. I would recommend whipping up (to the extent you can the lemon curd to enable you to fold in with whipped cream without mushing the whipped cream as much, and add some more blackberry sauce.
Seems like I have a lot of tweaks, but they were all easy and it was still DELICIOUS!! ENJOY!!!
By Betty_B
Flushing, NY
on December 25, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This dish was a true disappointment as it looked good on TV and the reviews are positive. Although the individual components were tasty - the combined product was inedible.
The dessert in the trifle bowl looked beautiful but the individual servings looked disgusting. I hate to waste food but I had to throw the whole dish in the garbage - along with many hours and many dollars!
IF you do make this - skip the candied ginger! I have made other gingerbread cakes before and it did not improve the flavor or texture of the cake and it cost a lot of money!
I would also recommend to halve the amount of cake. Maybe I did something wrong but too much work to try again.
Read all 78 reviews