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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

Showing 31-40 of 82

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  • on December 21, 2009

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    I made the gingerbread portion,first, using a large glass pan. However, the cooking time was much longer than the recommended time provided by Mr. Flay. The taste of the cake was wonderful. But, I must have used the wrong pan size. Any suggestions, I really prefer glass over tin pans.

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  • on December 18, 2009

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    My brother made this last year for Christmas and my husband and I loved it. My husband doesn't like lemon desserts, but loved this combination. I made it this year for a Christmas party and it was a hit. Rave reviews. This is now a Holiday tradition in our family. I made my own lemon curd (Barefoot Contessa's recipe, and stuck to the recipe with no changes. I can't say enough good things about this, it's just delicious and beautiful.

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  • on December 18, 2009

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    Wow what a great dish! Love it! I changed it though. I made a blueberry, cranberry and pomagranet sauce and I added orange soda to it instead of liquor. And I only strained it i didnt blend it that was the sauce isnt gritty from the seeds being ground up. It looked great and tasted even better. I also rolled some cranberries in sugar for garnish and thinly slice candied ginger!! Way to go bobby great dish!!!

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  • on November 23, 2009

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    This is a great dessert - I got rave reviews from people - even those who say they do not like gingerbread!

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  • on August 01, 2009

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    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!

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  • on February 01, 2009

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    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!

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  • on January 04, 2009

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    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!

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  • on December 11, 2008

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    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.

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  • on December 01, 2008

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    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!

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  • on April 01, 2008

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    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.

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