Gingerbread And Lemon Curd Trifle With Blackberry Sauce

This delicious Gingerbread and Lemon Curd Trifle with Blackberry Sauce is a perfect dessert for any occasion. It’s easy to make and combines rich gingerbread with smooth lemon curd and a fruity blackberry sauce. The layers create a beautiful balance of flavors, making it a crowd-pleasing treat that’s sure to impress!

Ingredients Needed:

Gingerbread Cake:

• Nonstick vegetable oil spray
• 3 cups all-purpose flour
• 2 tablespoons ground ginger
• 2 teaspoons baking soda
• 1 1/4 teaspoons ground cinnamon
• 3/4 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 3 tablespoons minced crystallized ginger
• 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
• 1 cup (packed) golden brown sugar
• 3 large eggs
• 1 cup molasses
• 1 cup boiling water
• 2 1/2 teaspoons grated lemon peel
• Lemon Curd Filling
• Blackberry Sauce

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:

• 2 pints fresh blackberries, or 1 bag frozen blackberries, thawed
• 1/4 cup sugar
• Pinch salt
• 2 tablespoons framboise (raspberry liqueur)
• 1 tablespoon fresh squeezed lemon juice

How To Make Gingerbread And Lemon Curd Trifle With Blackberry Sauce Recipe?

1. Prepare the Gingerbread Cake: Preheat your oven to 180°C. Spray a half-sheet pan with nonstick vegetable oil spray, line the bottom with parchment paper, and spray the paper.
2. Sift the Dry Ingredients: Sift 360g all-purpose flour, 4g ground ginger, 10g baking soda, 3g ground cinnamon, 2g ground cloves, 1g ground nutmeg, and 1g salt into a medium bowl. Stir in 45g minced crystallized ginger.
3. Beat the Butter and Sugar: In a large bowl, beat 140g unsalted butter with an electric mixer until fluffy. Add 200g packed golden brown sugar and beat until smooth.
4. Add the Eggs and Wet Ingredients: Add 3 large eggs one at a time, beating well after each addition. Gradually add 240ml molasses and 240ml boiling water, followed by 5g grated lemon peel. Mix well.
5. Combine the Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture and mix until smooth.
6. Bake the Cake: Pour the batter into the prepared pan and bake for 20-25 minutes, or until a tester inserted into the center comes out clean. Cool on a rack for 15 minutes. Run a knife around the edges, turn out onto a rack, and peel off the parchment. Let cool completely before cutting into 2.5cm (1-inch) cubes.
7. Prepare the Lemon Curd Filling: Place 622g prepared lemon curd in a large bowl. Gently fold in half of 480ml whipped cream until combined. Refrigerate if not using immediately. Reserve the remaining whipped cream for the topping.
8. Make the Blackberry Sauce: Place 570g fresh blackberries, 50g sugar, and a pinch of salt in a medium saucepan. Cook until the berries soften and the sugar dissolves.
9. Blend the Sauce: Transfer the blackberry mixture to a blender and blend until smooth. Strain through a fine mesh strainer into a bowl. Stir in 30ml framboise and 15ml fresh squeezed lemon juice. Set aside to cool.
10. Assemble the Trifle: In a trifle bowl, start with a layer of gingerbread cubes. Top with 1/3 of the lemon curd mixture and 1/3 of the blackberry sauce. Repeat two more times.
11. Finish with Whipped Cream: Top with the remaining whipped cream. Cover and refrigerate for at least 4 hours or overnight before serving.

Recipe Tips:

• Cool the Gingerbread Fully: Let the gingerbread cake cool completely before cutting it into cubes. This helps it hold its shape and prevents it from getting too soggy when layered.
• Use Fresh Blackberries: Fresh blackberries will give the best flavor for the sauce. If using frozen, make sure they are fully thawed for the best texture and taste.
• Fold the Whipped Cream Gently: When mixing the whipped cream into the lemon curd, fold it gently to maintain the light, fluffy texture of the cream.
• Make It in Advance: Assembling the trifle ahead of time allows the flavors to blend and intensify. Chill for at least 4 hours or overnight for the best taste and texture.
• Layer Evenly: When layering the trifle, spread each layer evenly to ensure every bite has the perfect combination of gingerbread, lemon curd, and blackberry sauce.

How To Store Leftovers?

Let the leftover trifle cool to room temperature before placing it in the fridge. Store it in an airtight container for up to 3 days.

Nutrition Facts:

• Calories: 1003 kcal
• Total Fat: 26 g
• Saturated Fat: 16 g
• Cholesterol: 117 mg
• Sodium: 312 mg
• Potassium: 312mg
• Total Carbohydrate: 75 g
• Dietary Fiber: 3 g
• Sugars: 48 g
• Protein: 7 g

Try More Bobby Flay Recipes:

• Bobby Flay Gingerbread Trifle
• Bobby Flay Bananas Foster French Toast
• Andersonville Coffeecake
• Apple Cider Donuts