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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

    Cristina Barry's Note:

    Bobby Flay recipe from www.foodtv.com. 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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    Ingredients:

    Servings:

    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

    Directions:

    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.

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    Ratings & Reviews:

    • on December 14, 2014

      Bobby Flay's trifle is labor intensive, but it's worth it! I made this years ago and it was so fantastic that I've never forgotten the recipe. The gingerbread is incredibly moist and the addition of the candied ginger makes it exceptional...pretty much the best gingerbread I've ever had. I made the lemon curd from scratch, but only because my son needs all natural food and no preservatives; I imagine that would help cut down on the work considerably to use jarred. But the use of whipped cream to cut the tartness is important, especially next to the intense blackberry sauce. As an earlier person mentioned, it's important to strain the seeds from the sauce through a seive. All in all, this is the holiday dessert I make when I want to impress coworkers, friends, and family...using a large glass trifle bowl makes the dessert look as good as it tastes!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 03, 2011

      45

      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

    Read All Reviews (4)

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    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
    45%
    Total Fat 39.2 g
    60%
    Saturated Fat 23.5 g
    117%
    Cholesterol 189.4 mg
    63%
    Sodium 482.1 mg
    20%
    Total Carbohydrate 101.6 g
    33%
    Dietary Fiber 5.6 g
    22%
    Sugars 51.1 g
    204%
    Protein 9.7 g
    19%

    The following items or measurements are not included:

    crystallized ginger

    lemon curd

    raspberry liqueur

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