Gingerbread and Lemon Curd Trifle with Blackberry Sauce

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I have made this trifle for the last few years and it is always a hit. I have made the gingerbread with and without the candied ginger and it is good either way. The flavors are different and a really good combination. I use Trader Joe's lemon curd and use just one jar instead of two. It is a little labor intensive, but can be done a day ahead. It also makes a lot. I have made two smaller trifles out of it to take to different get-togethers, which works well if there are other desserts and sweets being served and people just want a small serving anyway.

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Next time I'll double the curd and double the cream--there was way more cake than either. But the flavors made my knees go weak while I was still sitting down!

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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.

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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!!!

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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.

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Fantastic recipe for Christmas! The flavors go perfectly together & this is the BEST gingerbread cake I have ever had -- it's even better the next day. When I make this again, which I definitely will, I will half the gingerbread & blackberry sauce. Great recipe Bobby Flay!

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LOVE THIS! I've made it several times after first seeing the recipe last year & it's always a hit. I couldn't find lemon curd so decided to use lemon jello pudding mixed w/ the whipped cream & no one is the wiser. It's definitely a crowd pleaser & my go to special occassion dessert.

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This is one great tasting desert! The gingerbread is rich & dark and the combination of lemon curd, whipped cream, and blackberry sauce is awesome. I highly recommend this for a special occasion or for a special person.

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What a wonderful combination of flavors. I used only half of the gingerbread for the trifle, keeping everything else the same. My guests loved it. Don't worry the rest of the gingerbread can be eated with coffee or chai tea for an additional treat.

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This is good as any dessert I've ever made or had. I could live on this until I die from flavor overload.