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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 January 21, 2008

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    I made this for a party yesterday and it was a hit. People were returning for seconds and thirds. One note - another reviewer mentioned the difficulty of folding the cream into the lemon curd. I beat wisked the lemon curd until was smooth and this really helped the folding process.

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  • on January 11, 2008

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    This dessert was a big hit at both my luncheon and a neighborhood gathering this week. It has an elegant presentation and was just delicious. No one left a morsel behind. The only thing I would change to suit my personal taste is to add more whipped cream.

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  • on January 07, 2008

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    I served this at the end of my very English Christmas Eve dinner. I did cut back the quantity of Gingerbread. It looked like too much for the rest and my trifle bowl wasn't going to handle it all, so it's in the freezer for the next time. Bought really good lemon curd, but used Olallaberries which are essentially seedless blackberries, so no straining necessary. I did make it in the morning and let it sit in the fridge all day, but it was even better the next day--and better the day after that. Then it went to the freezer--we'll see how that goes later. The flavors are magnificent!!

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  • on January 01, 2008

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    I bought a beautiful trife bowl this past summer and had never used it and never actually had eaten a trifle either... so for Christmas '07 I figured I'd go out all out and try something new. Looking through the different trifle recipes I was worried that they'd be too sweet with so much whipped cream, so I was excited to come acrosst this recipe that seemed to have much more complex flavors. I loved the tartness and richness of the final product!!! I did space out my prep time by making the gingerbread two nights before Christmas and then preparing the rest of the dessert on Christmas Eve. (I purchased my lemond curd in jars from Whole Foods and I like many other people used Chambord. The trifle was a hit with everyone and I can't wait to make it again!!

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  • on December 28, 2007

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    Even though a few people were skeptical at first, it was a hit! I cheated and used 2 Trader Joes gingerbread mixes to save time and it was perfect! I think this is a new holiday tradition!

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  • on December 25, 2007

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    I made this for Christmas dinner nd everyone commented on how good it was. The presentation was beautiful. I topped it with fresh blackberries around the rim for an extra touch.

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  • on December 25, 2007

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    this is one of the best deserts i have ever made. thanks!!

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  • on December 22, 2007

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    I made this last year for our Christmas dinner and everyone loved it. Lots of flavors, colors and textures....It's becoming a regular addition to our Holiday Dinner!

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  • on December 21, 2007

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    I used a Betty Crocker Gingerbread cake mix and for the blackberries I used blackberry puree perserves. Cut the time by 2/3rds. It is my most favorite desert! ! !

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  • on December 16, 2007

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    I served this recipe last night. It was not only beautiful to look at but tasted fantastic. Every one of my guests raved over it and therefore wanted a copy of the recipe. Thanks Bobby Flay!! This will go in my permanent recipe file.

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