Gingerbread and Lemon Curd Trifle with Blackberry Sauce

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Gingerbread Cake:

Nonstick vegetable oil spray

3 cups all-purpose flour

2 tablespoons ground ginger

2 teaspoons baking soda

1 1/4 teaspoons ground cinnamon

3/4 teaspoon ground cloves

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

3 tablespoons minced crystallized ginger

10 tablespoons (1 1/4 sticks) unsalted butter, room temperature

1 cup (packed) golden brown sugar

3 large eggs

1 cup molasses

1 cup boiling water

2 1/2 teaspoons grated lemon peel

Lemon Curd Filling, recipe follows

Blackberry Sauce, recipe follows

Lemon Curd Filling:

2 (11-ounce) jars prepared lemon curd

2 cups heavy cream, sweetened with sugar and vanilla, beaten to soft peaks

Blackberry Sauce:

2 pints fresh blackberries, or 1 bag frozen blackberries, thawed

1/4 cup sugar

Pinch salt

2 tablespoons framboise (raspberry liqueur)

1 tablespoon fresh squeezed lemon juice