Best 3 Lemon Blueberry And Gingerbread Trifles Recipes
Indulge in a symphony of flavors with our delectable Lemon Blueberry and Gingerbread Trifles, a delightful dessert that combines the vibrant zest of lemon, the sweet burst of blueberries, and the warm, comforting spices of gingerbread. Each trifle is a masterpiece, composed of layers of tender gingerbread cake, creamy lemon curd, and plump, juicy blueberries, all enveloped in a luscious blanket of whipped cream.
This recipe collection offers a variety of trifles to tantalize your taste buds. From the classic Lemon Blueberry Trifle, bursting with citrusy freshness, to the Gingerbread Trifle, featuring a rich and aromatic gingerbread cake, and the Blueberry Lemon Trifle, a delightful harmony of sweet and tangy flavors, there's a trifle for every palate.
Each recipe is meticulously crafted, providing detailed instructions and helpful tips to ensure success. Whether you're a seasoned baker or a novice in the kitchen, you'll find the guidance you need to create these stunning trifles.
So gather your ingredients, prepare your trifle dishes, and embark on a culinary adventure that will leave your guests in awe. Let the Lemon Blueberry and Gingerbread Trifles be the stars of your next gathering, a testament to your culinary expertise and passion for creating unforgettable desserts.
GINGERBREAD AND LEMON CURD TRIFLE WITH BLACKBERRY SAUCE
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.
- 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.
- 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.
- 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.
LEMON, BLUEBERRY, AND GINGERBREAD TRIFLES
Categories Milk/Cream Mixer Ginger Dessert Bake Christmas Blueberry Lemon Spice Winter Chill Molasses Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 25
Steps:
- Make gingerbread:
- Preheat oven to 350°F. Line a buttered jelly-roll pan, 15 1/2 by 10 1/2 by 1 inch, with wax paper. Butter and flour paper, knocking out excess flour.
- In a bowl whisk together flour, baking soda, salt, and spices. In a large bowl with an electric mixer beat together butter, sugar, molasses, and oil until combined well. Beat in eggs, 1 at a time, beating well after each addition, and add flour mixture, beating until batter is combined well.
- Spread batter evenly into prepared pan and bake in middle of oven 15 minutes, or until gingerbread springs back when pressed lightly. Invert gingerbread onto a rack and cool completely. Peel off wax paper. Gingerbread may be made 1 day ahead and kept wrapped in plastic wrap. Cut gingerbread into 1/2-inch cubes.
- Make blueberry sauce:
- In a small saucepan simmer sauce ingredients, stirring occasionally, 40 to 45 minutes, or until reduced to about 2 1/2 cups. Cool sauce completely and chill, covered. Blueberry sauce may be made 2 days ahead and chilled, covered.
- Make lemon mousse:
- In a heavy saucepan whisk together yolks and sugar. Add lemon juice and butter and cook over moderately low heat, whisking constantly, until butter is melted completely. Cook mixture, whisking constantly, until it just reaches the boiling point and is thickened (do not let mixture boil), 7 to 12 minutes more.
- Strain lemon mixture through a fine sieve into a bowl. Stir in zest and cool mixture completely, its surface covered with plastic wrap. Chill mixture until cold, about 2 hours.
- In a bowl with an electric mixer beat cream until it just holds stiff peaks. Whisk one-fourth whipped cream into lemon mixture to lighten it and fold in remaining cream gently but thoroughly. Chill mousse, covered, at least 3 hours or overnight. Mousse may be made 2 days ahead and chilled, covered.
- Arrange 1/2 cup gingerbread cubes in bottom of each of 8 glasses (about 1 1/2-cup capacities). Spoon 1/4 cup mousse over gingerbread in each glass and spoon 2 heaping tablespoons sauce over each layer of mousse. Repeat layering with all but about 1 cup gingerbread and remaining mousse and blueberry sauce. Alternatively, a large trifle can be made in a 3-quart bowl by layering ingredients in same order.
- Chill trifle, covered, at least 6 hours or overnight. Garnish trifle with zest.
BLUEBERRY LEMON TRIFLE
A refreshing lemon filling and fresh blueberries give this sunny dessert sensation plenty of color. Don't worry about heating up the oven-this trifle doesn't require baking. -Ellen Peden, Houston, Texas
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 14 servings.
Number Of Ingredients 6
Steps:
- Set aside 1/4 cup blueberries for garnish. In a large bowl, combine pie filling and yogurt. , In a 3-1/2-qt. serving or trifle bowl, layer a third of the cake cubes, lemon mixture and blueberries. Repeat layers twice. Top with whipped topping. Cover and refrigerate for at least 2 hours. Garnish with reserved blueberries and, if desired, lemon and mint.
Nutrition Facts : Calories 230 calories, Fat 4g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 235mg sodium, Carbohydrate 44g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.
Tips:
- Choose fresh, ripe blueberries: Using fresh blueberries will ensure the best flavor and texture in your trifle. If you can't find fresh blueberries, frozen blueberries will also work, but make sure to thaw them before using.
- Make sure the gingerbread is completely cool before assembling the trifle: If the gingerbread is still warm, it will make the trifle soggy. Let it cool completely on a wire rack before assembling the trifle.
- Don't overwhip the cream: Overwhipped cream will become grainy and lose its smooth texture. Whip the cream until it is just stiff enough to hold its shape.
- Assemble the trifle just before serving: This will prevent the trifle from becoming soggy. If you need to make the trifle ahead of time, you can assemble it up to 24 hours in advance, but keep it covered in the refrigerator until you're ready to serve.
Conclusion:
This lemon blueberry and gingerbread trifle is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of sweet blueberries, tangy lemon, and spicy gingerbread is sure to please everyone. With its beautiful layers and impressive flavor, this trifle is sure to be a hit at your next party or gathering.
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