Gingerbread and Lemon Curd Trifle with Blackberry Sauce

Name: Gingerbread and Lemon Curd Trifle with Blackberry Sauce
Prep time: 5 h 5 min
Cook time: 5 h 5 min
Total time: 5 h 5 min
Yield: 12
Cuisine: English, Scottish, British, European
Ingredients: 2 teaspoons baking soda; 2 pints fresh blackberries, or 1 bag frozen blackberries, thawed; 3 Tbsps minced crystallized ginger; 3 larges eggs; 710 milliliters all-purpose flour; 2 Tbsps framboise (raspberry liqueur); 237 milliliters (packed) golden brown sugar; 1 teaspoons ground cinnamon; 1 teaspoons ground cloves; 2 Tbsps ground ginger; 1 teaspoons ground nutmeg; 473 milliliters heavy cream, sweetened with sugar and vanilla, beaten to soft peaks; 624 grams prepared lemon curd; 1 Tbsp fresh squeezed lemon juice; 3 teaspoons grated lemon peel; 237 milliliters molasses; 0 teaspoons salt; 1 pinch Pinch salt; 59 milliliters sugar; 10 Tbsps (1 1/4 sticks) unsalted butter, room temperature; 237 milliliters boiling water

The recipe Gingerbread and Lemon Curd Trifle with Blackberry Sauce could satisfy your Scottish craving in roughly 5 hours and 5 minutes. This dessert has 739 calories, 8g of protein, and 31g of fat per serving. This recipe serves 12. This recipe covers 17% of your daily requirements of vitamins and minerals. A mixture of golden brown sugar, lemon peel, heavy cream, and a handful of other ingredients are all it takes to make this recipe so tasty. It is perfect for Christmas. If you like this recipe, you might also like recipes such as Gingerbread & Lemon Curd Trifle W/ Blackberry Sauce, Blue Velvet, Blackberry Curd, and Blackberry Lemon Cream Cheese Cupcakes, and Lemon Curd and Berry Trifle.

Instructions

Watch how to make this recipe.

Position rack in center of oven and preheat to 350 degrees F.

Equipment you will use

Oven

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.

Ingredients you will need

Cooking Spray

All Purpose Flour

Equipment you will use

Baking Paper

Bowl

Frying Pan

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.

Ingredients you will need

Candied Ginger

Brown Sugar

Molasses

Butter

Water

Egg

Equipment you will use

Hand Mixer

Bowl

Mix in grated lemon peel. Gradually mix in dry ingredients.

Ingredients you will need

Lemon Peel

Transfer batter to prepared pan.

Equipment you will use

Frying Pan

Bake until a tester inserted into the center of the cake comes out clean, about 20 to 25 minutes.

Equipment you will use

Oven

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.

Equipment you will use

Knife

Frying Pan

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.

Ingredients you will need

Whipped Cream

Blackberries

Lemon Curd

Sauce

Equipment you will use

Bowl

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.

Ingredients you will need

Whipped Cream

Lemon Curd

Equipment you will use

Bowl

Place blackberries, sugar, and salt in a medium saucepan and cook until the berries are soft and the sugar has melted.

Ingredients you will need

Blackberries

Berries