Gingerbread & Lemon Curd Trifle W/ Blackberry Sauce

Recipe by Cristina Barry
READY IN: 50mins




  • 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.
  • 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.
  • 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.