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Gingerbread and Lemon Curd Trifle with Blackberry Sauce

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  • Level: Intermediate
  • Total: 5 hr 5 min
  • Prep: 20 min
  • Inactive: 4 hr 15 min
  • Cook: 30 min
  • Yield: 8 to 12 servings
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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


  1. Position rack in center of oven and preheat to 350 degrees F.
  2. 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.
  3. To assemble:
  4. 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:

  1. 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:

  1. 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.

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