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.
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Ken Gibson
[email protected]I'm not sure what I did wrong, but my trifle turned out dry and crumbly. I'm going to try making it again and see if I can get it right.
Sugath Mahesh
[email protected]This trifle is the perfect dessert for a summer party. It's light and refreshing, and the flavors are amazing.
Dikshant Pun
[email protected]This trifle is a bit too rich for my taste. I think I'll try making it with a lighter custard next time.
Murtaza Rajmeel
[email protected]I love the presentation of this trifle. It's so beautiful and elegant.
Balushi Girl
[email protected]This trifle is very easy to make. I was able to make it in about an hour.
hirdesh brj
[email protected]I'm not a big fan of gingerbread, but I loved this trifle. The lemon curd and blackberry sauce really balance out the sweetness of the gingerbread.
Snezana Miletić
[email protected]This trifle is a bit pricey to make, but it's worth it for a special occasion.
Tabo Nieves
[email protected]I had some trouble finding blackberries, so I used raspberries instead. The trifle still turned out great.
Araf Onk Xoss
[email protected]This trifle is a bit too sweet for my taste, but it's still very good.
Gulaab Mahi
[email protected]I made this trifle for my husband's birthday and he loved it! He said it was the best trifle he's ever had.
Adde mahomed Abdi
[email protected]This is a beautiful and delicious trifle. It's perfect for a summer party.
Josh Gray
[email protected]This trifle is so easy to make. I love that I can make it ahead of time.
Anwar Mwas
[email protected]I love the combination of gingerbread and lemon curd. The blackberry sauce adds a nice tartness.
Blitz Tech
[email protected]This trifle is a bit time-consuming to make, but it's worth the effort. The end result is a stunning and delicious dessert that's perfect for special occasions.
doro swthrt
[email protected]I followed the recipe exactly and the trifle turned out perfectly. It was beautiful and delicious.
Jamel Perkins
[email protected]This is the best trifle I've ever had! The gingerbread cake was moist and flavorful, the lemon curd was tangy and sweet, and the blackberry sauce was rich and decadent.
Razwan Jani
[email protected]I made this trifle for my family and they all raved about it. The blackberry sauce was the perfect finishing touch.
zakir ullah Khan
[email protected]This trifle was a huge hit at my holiday party! Everyone loved the combination of flavors and textures.