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Gingerbread and Lemon Curd Trifle with Blackberry Sauce
- Level: Intermediate
- Total: 5 hr 5 min
- Prep: 20 min
- Inactive: 4 hr 15 min
- Cook: 30 min
- Yield: 8 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 1003
- Total Fat
- 47 g
- Saturated Fat
- 25 g
- Carbohydrates
- 116 g
- Dietary Fiber
- 5 g
- Sugar
- 81 g
- Protein
- 10 g
- Cholesterol
- 216 mg
- Sodium
- 413 mg
- Level: Intermediate
- Total: 5 hr 5 min
- Prep: 20 min
- Inactive: 4 hr 15 min
- Cook: 30 min
- Yield: 8 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 1003
- Total Fat
- 47 g
- Saturated Fat
- 25 g
- Carbohydrates
- 116 g
- Dietary Fiber
- 5 g
- Sugar
- 81 g
- Protein
- 10 g
- Cholesterol
- 216 mg
- Sodium
- 413 mg
Ingredients
Gingerbread Cake:
Lemon Curd Filling:
Blackberry Sauce:
Directions
- Position rack in center of oven and preheat to 350 degrees F.
- Spray 1 half-sheet pan with nonstick cooking spray. Line bottom of pan with parchment paper; spray paper. Sift flour and next 6 ingredients into medium bowl. Mix in crystallized ginger. Using an electric mixer, beat butter in large bowl until fluffy. Beat in brown sugar. Beat in eggs, 1 at a time. Gradually beat in molasses, followed by 1 cup boiling water. Mix in grated lemon peel. Gradually mix in dry ingredients. Transfer batter to prepared pan. Bake until a tester inserted into the center of the cake comes out clean, about 20 to 25 minutes. Transfer to a rack to cool for 15 minutes. Run a knife around the pan sides. Turn out onto a rack and peel off paper. Cool and cut into 1-inch cubes.
- To assemble:
- Using a trifle bowl, start with an even layer of gingerbread cubes, top with 1/3 of the lemon curd mixture, and 1/3 of the blackberry sauce. Repeat 2 more times. Top with remaining whipped cream. Cover and refrigerate for at least 4 hours or overnight before serving.
Lemon Curd Filling:
- Place lemon curd in a large bowl. Fold in half of the whipped cream until combined. Refrigerate if not using immediately. Reserve remaining whipped cream for the top of the trifle.
Blackberry Sauce:
- Place blackberries, sugar, and salt in a medium saucepan and cook until the berries are soft and the sugar has melted. Transfer to a blender and blend until smooth. Pour through a strainer into a bowl. Stir in the framboise and lemon juice. Set aside until ready to use.
