Ingredients for Gingerbread Lemon Curd Trifle W Blackberry Sauce
- Vegetable Oil Cooking Spray
- All Purpose Flour
- 1 teaspoon ground ginger
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- Ground Nutmeg
- Pinch of salt
- ½ cup crystallized ginger
- Unsalted Butter
- Golden Brown Sugar
- 2 large eggs
- 1 cup molasses
- 1 cup boiling water
- Grated zest of 1 lemon (optional)
- Lemon curd (store-bought or homemade) for filling
- Heavy Cream
- ½ cup sugar
- Vanilla
- Fresh Blackberries
- Raspberry Liqueur
- 1 tablespoon lemon juice
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How to Make Gingerbread Lemon Curd Trifle W Blackberry Sauce
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, ½ teaspoon salt, and ½ cup crystallized ginger.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and ¾ cup packed brown sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 cup molasses.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup boiling water, beginning and ending with the dry ingredients. Mix until just combined.
- Pour batter into the prepared pan and bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the gingerbread cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
- Once cooled, cut the gingerbread into 1-inch cubes.
- For the blackberry sauce: Combine 2 cups blackberries, ½ cup sugar, and a pinch of salt in a saucepan. Cook over medium heat until the berries soften and the sugar dissolves (about 10 minutes).
- Transfer the mixture to a blender and puree until smooth. Strain through a fine-mesh sieve into a bowl.
- Stir in 1 tablespoon framboise (raspberry liqueur) and 1 tablespoon lemon juice.
- For assembly: Layer gingerbread cubes, lemon curd (store-bought or homemade), and blackberry sauce in a trifle bowl, repeating layers until the bowl is full. Top with whipped cream.
- Refrigerate for at least 4 hours or overnight before serving to allow the flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
204g
Fat
117g
Carbs
33g
