Gingerbread and Lemon Curd Trifle with Blackberry Sauce
Show: Boy Meets Grill
Episode: Holiday Celebration
Rate This RecipeRead users' reviews (82)
- Recipe categories: Fruit, Blackberry, Lemon,
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Average Rating:
Total Reviews: 82
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By law4sure_7970577
Linwood, NJ
on December 15, 2007
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What is minced crystallized ginger?? I used ginger??
By bolzan_3508648
Boxford, MA
on December 15, 2007
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I just made this for a Christmas brunch I am throwing - it is AWESOME. I am so happy I found this recipe. The prep time is definitely more than 20 minutes, but worth the effort!!!
By dmziegler_4381900
Lake Ozark, MO
on December 12, 2007
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This was wonderful. I'd made gingerbread muffins for something else and saw this and thought what a great way to use up those muffins. We made our own lemon curd (very easy, recipe from Joyofbaking.com noth too thick or lumpy and folded into the whipped cream wonderfully. Used Chambord in the blackberry sauce. All in all everyone thought it was delicious.
By onekristen_5978156
Nashua, NH
on December 10, 2007
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I made this for a holiday gathering and it turns out it was VERY easy to make and delicious to eat! A few thoughts/hints: 1. I used Chambord, which is framboise (raspberry liqueur. 2. Next time, I would mix 3/4 of the whipped cream with the lemon curd...the taste was very strong at first - and I didn't quite have enough for the filling - but more than enough for the top. Maybe just use MORE whipped cream in general.
By mbloor_7732355
New York, NY
on December 06, 2007
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I swear Bobby Flay can really do no wrong. This trifle was simple to make (as long as you have patience for three separate steps and absolutely fantastic. I am making it for a dinner party this weekend but did a trial run of it last week. My husband and I were floored by how great all the flavors blended together. Make sure to buy good lemon curd at a gourmet market - that is key!
By kfarrin_6264408
Columbus, OH
on April 08, 2007
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I made this dessert for Easter and it was a hit. The gingerbread was time-consuming, but worth it to make from scratch. Great mix of flavors, and only gets better the longer it sits. I'll definitely make it again!
By soraya_158_4939638
Vista, CA
on February 09, 2007
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I made this trifle for Christmas Eve. In a beautiful large trifle bowl, it was a gorgeous centerpiece! Needles to say, it was a hit...tangy, yet sweet, and so much texture! Thanks, Bobby!
By Flygirl Cate
Albuquerque, NM
on February 02, 2007
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This is a great dessert for the holidays or dinner party. I made this for New Years Eve dinner and everybody loved it. My friend Martha is a big gingerbread fan and said this was the best she had ever had. In fact, she ate it for breakfast the next day! The Lemon Curd filling was wonderful! The combination of tastes is incredible. I cook alot and this is one of my very favorite recipes. Gotta love Bobby!
By athompson91367_...
West Hills, CA
on January 29, 2007
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This takes some time to make, but it is absolutely outstanding!
By wenashbaugh_6961703
Wenatchee, WA
on January 01, 2007
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Never having made or eaten trifle before, I wasn't sure what to expect. The final result was attractive and delicious. It pleased every member of the family from 5 years old to 35 years. I wasn't sure what lemon curd was, so I used lemon pie filling. And it turned out great!