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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 61-70 of 82

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  • on December 30, 2006

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    This was a huge hit. I had way too much gingerbread and ended up making a 2nd smaller trifle a few days later. Buy good creamy lemon curd, the stuff I bought was a little clumpy and didn't incorporate into the whipped cream as well I would have liked, but it tasted great.

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  • on December 29, 2006

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    I made this for the gang at the office this Christmas. It was gone in no time. The presentation is beautiful and the flavors blended perfectly with one another. It brought back a suprising number of fond memories from my co-workers Christmases past. It's a keeper.

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  • on December 29, 2006

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    Truely delicious. A wonderful spin on the old English dessert.

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  • on December 27, 2006

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    Made this ahead for my tea party friends of eleven years, they raved! Was a small enough dent to serve the next night at soup party and guests were Wowed! It's found it's worth straining the berries. I used frozen from Trader Joe's and used Krusteaz Gingerbread mix with 1/4 cup less water for intensity. Will definately use again. Great for make ahead planning.

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  • on December 26, 2006

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    I served this for Christmas dessert and it received rave reviews. The gingerbread alone is the best I've tasted.

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  • on December 24, 2006

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    This is the best! I love the flavor of lemon with the gingerbread. And the blackberry sauce just added to the whole dessert. I was amazed how easy it was to do and how beautiful it looked in my footed trifle bowl. Served it last night to my husbands family and for the most part they were all very pleasantly suprised at how good this was!!

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  • on December 16, 2006

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    Best recipe for gingerbread i've ever come across. I was worried about the recipe being too tart so I also made creme anglaise and made it the first layer drizzled over the gingerbread cubes, then the lemon curd and blackberry sauce. I served this for a Hanukkah dinner party and everyone loved it. Very impressive for the holidays.

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  • on December 14, 2006

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    I hadn't made gingerbread in years and love this recipe. It was so large I shared it with three other families. It could be topped with warm applesauce, whipped cream, vanilla ice cream, warm lemon curd or caramel.

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  • on December 06, 2006

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    I made this recipe for Christmas in 2005. I thought it was GREAT. Misplaced recipe and am happy it is still available. I couldn't find framboise. I substituted a raspberry liquer called RAZZMATAZZ. It served the purpose, although the alcohol content isn't very high, but good enough.

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  • on November 18, 2006

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    to answer a previous question about the framboise used in this recipe. it took me months to find it since it is not sold in ohio. If your state allows liquor shipments from other states you can purchase the 90 proof framboise from Harrys wine and liquor (put this in your browser search and the product is Trimbach Framboise 90@ Brandy 750ml
    Sku: 9944 This is also the type used by Ina garten. Don't use the wine types that are sold in grocery stores they are not true brandy.

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