Best 2 Gingerbread Lemon Curd Trifle W Blackberry Sauce Recipes

Indulge in a symphony of flavors with our delectable Gingerbread Lemon Curd Trifle with Blackberry Sauce. This extraordinary dessert combines the warmth of gingerbread, the tanginess of lemon curd, the sweetness of blackberries, and the smoothness of custard in a captivating layered trifle. Each spoonful offers a delightful balance of textures and flavors that will tantalize your taste buds.

For the gingerbread layer, we've crafted a moist and flavorful cake infused with the aromatic spices of ginger, cinnamon, and nutmeg. The lemon curd layer bursts with a vibrant citrusy flavor, complemented by the rich and creamy custard, creating a harmonious blend of tartness and sweetness. The blackberry sauce adds a touch of juicy sweetness and a beautiful pop of color, tying all the elements together.

This trifle is not just a dessert; it's an experience. Each layer tells a story, and every bite takes you on a culinary journey. Whether you're celebrating a special occasion or simply craving a delightful treat, this Gingerbread Lemon Curd Trifle with Blackberry Sauce is sure to impress.

Explore the detailed recipes within this article to recreate this masterpiece in your own kitchen. Indulge in the joy of baking and savor the sweet rewards of your culinary creation.

Let's cook with our recipes!

GINGERBREAD & LEMON CURD TRIFLE W/ BLACKBERRY SAUCE

Gingerbread & Lemon Curd Trifle W/ Blackberry Sauce image

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.

Provided by Cristina Barry

Categories Dessert

Time 50m

Yield 8 serving(s)

Number Of Ingredients 24

Ingredients

nonstick vegetable oil cooking 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 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
2 (11 ounce) jars prepared lemon curd
2 cups heavy cream, sweetened with
sugar, and
vanilla, beaten to soft peaks
2 pints fresh blackberries or 2 pints frozen blackberries, thawed
1/4 cup sugar
1 pinch salt
2 tablespoons raspberry liqueur, framboise
1 tablespoon fresh squeezed lemon juice

Steps:

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.

LEMON CURD TRIFLE WITH FRESH BERRIES

Lemon Curd Trifle with Fresh Berries image

Provided by Tyler Florence

Categories dessert

Time 3h40m

Yield 6 servings

Number Of Ingredients 11

Ingredients

6 large egg yolks
1 cup sugar
4 lemons, zested and juiced
1/2 cup (1 stick) unsalted butter, cut in chunks
1 pint fresh strawberries, stemmed and halved lengthwise
1 pint fresh blueberries
1 pint fresh blackberries
2 cups sweetened whipped cream
1 prepared lemon pound cake, sliced
1/4 cup Limoncello or Grand Marnier liqueur (optional)
Fresh mint leaves, for garnish

Steps:

To make the lemon curd: Bring a pot of water to a simmer over medium-low heat. Combine the egg yolks, sugar, lemon juice, and zest in a metal or glass heat-resistant bowl and whisk until smooth. Set the bowl over the simmering water, without letting the bottom touch, and continue to whisk. Keep working-out that arm and whisk it vigorously for a good 10 minutes, until the curd has doubled in volume and is very thick and yellow. Don't let it boil. Remove the bowl from heat and whisk in the butter, a couple of chunks at a time, until melted. Refrigerate until the custard is cold and firm.
To build the trifle: put the berries in a mixing bowl and toss them together so they are evenly distributed. Fold the whipped cream into the chilled lemon curd to lighten it up into a mousse. Line a glass trifle bowl with pieces of pound cake to fit. Drizzle or brush the cake with the Limoncello, spoon a layer of the lemon curd over the cake, and then a layer of mixed berries. Repeat the layers until the ingredients are used up, the last layer looks best if it's the berries. Chill before serving. Garnish with fresh mint.

Tips:

Make sure your ingredients are at room temperature before you start baking. This will help ensure that the batter mixes evenly and that the cake bakes evenly.
Don't overmix the batter. Overmixing can cause the cake to be tough.
Bake the cake in a preheated oven. This will help ensure that the cake rises evenly.
Don't open the oven door during baking. This can cause the cake to fall.
Let the cake cool completely before frosting it. This will help prevent the frosting from melting.
When making the lemon curd, be sure to whisk constantly over medium heat. This will prevent the curd from curdling.
Let the lemon curd cool completely before assembling the trifle. This will help prevent the trifle from becoming soggy.
When assembling the trifle, layer the ingredients in the following order: cake, lemon curd, whipped cream, and berries.
Chill the trifle for at least 30 minutes before serving. This will help the flavors meld together.

Conclusion:

This gingerbread lemon curd trifle with blackberry sauce is a delicious and festive dessert that is perfect for any occasion. The combination of gingerbread, lemon curd, whipped cream, and berries is simply irresistible. With its beautiful layers and bright flavors, this trifle is sure to be a hit at your next party or gathering.