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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

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  • on April 01, 2010

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    I made it twice, once for New Years Eve and then for my Mother in law's 70th birthday open house in Feb.

    I made EVERYTHING from scratch, including the lemon curd and candied ginger (from Good Eats recipes

    It was a TON of work.

    And both times it was totally worth it. It is a huge spectacular LOOKING dessert and everyone loved it 15 people for New Years and some of the 50 at the open house were fighting over the last morsels! SEVEN people asked me for the recipe.

    I followed to the letter the first time and felt the gingerbread was over done, so the second time I watched it very carefully and took it out 10 minutes early. I think my oven is too hot.

    My people will be seeing fairly regularly in the cold weather! Surely a special occasion dessert. Birthdays, christmas, New Years, Second Tuesday in February, got your publishers clearing house sweepstakes in the mail...

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  • on February 16, 2010

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    A lot of work, but SO GOOD! My husband has been begging me to make this since he first saw this episode over a year ago! I made my own lemon curd, but other than that, i followed the recipe exactly. SO GOOD. It was such a hit at the party - everyone raved.

    It's so much better the day after you make it, so I would recommend making it a day ahead. The gingerbread is GREAT. I snacked on the leftover (as I didn't use all of it in the trifle for 2 days

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  • on January 19, 2010

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    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.

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  • on January 08, 2010

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    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.

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  • on January 06, 2010

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    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.

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  • on January 04, 2010

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    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.

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  • on January 03, 2010

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    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.

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  • on January 01, 2010

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    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.

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  • on December 28, 2009

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    Made this for Christmas dessert, there was not enough to go aroud. Had some that would not fit in the bowl, so threw them together and stuck it in the fridge, it was absoulty better the next day. I will make it a day ahead next time.

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  • on December 25, 2009

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    I could of cut gingerbread recipe in 1/2. Or maybe my trifle dish is just smaller than most. Put I threw a 1/2 sheet of gingerbread away. I made my own lemon curd which was very tart. For some strange reason the combo of gingerbread, lemon & blackberry works well together.

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