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    You are in: Home / Recipes / Gingerbread & Lemon Curd Trifle W/ Blackberry Sauce Recipe
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    Gingerbread & Lemon Curd Trifle W/ Blackberry Sauce

    Gingerbread & Lemon Curd Trifle W/ Blackberry Sauce. Photo by Chef #1139654

    1/1 Photo of Gingerbread & Lemon Curd Trifle W/ Blackberry Sauce

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Tigerlillyblu's Note:

    Bobby Flay recipe from I have yet to make this recipe, but I was intrigued by the different flavors, and colours. Hope you like it.

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    Units: US | Metric

    Gingerbread Cake

    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


    1. 1
      Position rack in center of oven and preheat to 350 degrees F.
    2. 2
      Spray 1 half-sheet pan with nonstick cooking spray. Line bottom of pan with parchment paper; spray paper.
    3. 3
      Sift flour and next 6 ingredients into medium bowl.
    4. 4
      Mix in crystallized ginger.
    5. 5
      Using an electric mixer, beat butter in large bowl until fluffy.
    6. 6
      Beat in brown sugar.
    7. 7
      Beat in eggs, 1 at a time.
    8. 8
      Gradually beat in molasses, followed by 1 cup boiling water.
    9. 9
      Mix in grated lemon peel.
    10. 10
      Gradually mix in dry ingredients.
    11. 11
      Transfer batter to prepared pan.
    12. 12
      Bake until a tester inserted into the center of the cake comes out clean, about 20 to 25 minutes.
    13. 13
      Transfer to a rack to cool for 15 minutes.
    14. 14
      Run a knife around the pan sides.
    15. 15
      Turn out onto a rack and peel off paper. Cool and cut into 1-inch cubes.
    16. 16
      Blackberry Sauce:.
    17. 17
      Place blackberries, sugar, and salt in a medium saucepan and cook until the berries are soft and the sugar has melted.
    18. 18
      Transfer to a blender and blend until smooth.
    19. 19
      Pour through a strainer into a bowl.
    20. 20
      Stir in the framboise and lemon juice.
    21. 21
      Set aside until ready to use.
    22. 22
      To assemble:
    23. 23
      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.
    24. 24
      Repeat 2 more times.
    25. 25
      Top with remaining whipped cream.
    26. 26
      Cover and refrigerate for at least 4 hours or overnight before serving.

    Ratings & Reviews:

    • on May 03, 2011


      I made this recipe last Christmas and haven't reviewed until now. Oops! My family thought it was great, and I thought it was very good, but it was very rich and I could only eat a small portion of it (maybe that's not a bad thing!). I used Alton Brown's recipe for the lemon curd and that worked very well for me. Make sure you use a coarse strainer for the raspberry sauce, I didn't have one and it made the process pretty laborious. I ended up just using the raspberry sauce about half strained, and I could tell that it would have been better if the seeds weren't in the mix--they were distracting. I definitely liked the trifle better a day or two after I made it--the flavors melded together better the longer they sat! Thanks for sharing this recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 10, 2009

      I made this for dessert at Thankgiving last year and it was a huge hit. Besides being delicious it is an absolutely beautiful dessert.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 30, 2009


      This is a FABULOUS recipe. I made it a few Christmases ago, and it has become a family tradition. The gingerbread is dark, moist and delicious. It keeps well and freezes beautifully. I froze part of it separately. It looks beautiful, and goes a long way as it is quite rich and luscious. I have also brought this to a holiday party at work and it was very well received, with recipe requests.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Gingerbread & Lemon Curd Trifle W/ Blackberry Sauce

    Serving Size: 1 (328 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 783.3
    Calories from Fat 352
    Total Fat 39.2 g
    Saturated Fat 23.5 g
    Cholesterol 189.4 mg
    Sodium 482.1 mg
    Total Carbohydrate 101.6 g
    Dietary Fiber 5.6 g
    Sugars 51.1 g
    Protein 9.7 g

    The following items or measurements are not included:

    crystallized ginger

    lemon curd

    raspberry liqueur

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