Gingerbread And Lemon Curd Trifle With Blackberry Sauce
Serves: 4
Branson Greenfelder
1 January 1970
Based on User reviews:
45
Spice
46
Sweetness
47
Sourness
34
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
3 cups
All-Purpose Flour2 tbsps
Ground Ginger2 tsps
Baking Soda1.25 tsps
Ground Cinnamon3 tsp
Ground Cloves1 tsp
Ground Nutmeg1 pinch
Salt3 tbsps
Crystallized Ginger (minced)3 large
Egg1 cup
Molasse1 cup
Water (boiling)2.5 tsps
Lemon Peel (grated)1 cup
Sugar1 tbsp
Fresh Squeezed Lemon JuiceDirections:
1
Watch how to make this recipe
2
Position rack in center of oven and preheat to 350 degrees F
3
Spray 1 half-sheet pan with nonstick cooking spray
4
Line bottom of pan with parchment paper; spray paper
5
Sift flour and next 6 ingredients into medium bowl
6
Mix in crystallized ginger
7
Using an electric mixer, beat butter in large bowl until fluffy
8
Beat in brown sugar
9
Beat in eggs, 1 at a time
10
Gradually beat in molasses, followed by 1 cup boiling water
11
Mix in grated lemon peel
12
Gradually mix in dry ingredients
13
Transfer batter to prepared pan
14
Bake until a tester inserted into the center of the cake comes out clean, about 20 to 25 minutes
15
Transfer to a rack to cool for 15 minutes
16
Run a knife around the pan sides
17
Turn out onto a rack and peel off paper
18
Cool and cut into 1-inch cubes
19
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
20
Repeat 2 more times
21
Top with remaining whipped cream
22
Cover and refrigerate for at least 4 hours or overnight before serving
23
Place lemon curd in a large bowl
24
Fold in half of the whipped cream until combined
25
Refrigerate if not using immediately
26
Reserve remaining whipped cream for the top of the trifle
27
Place blackberries, sugar, and salt in a medium saucepan and cook until the berries are soft and the sugar has melted
28
Transfer to a blender and blend until smooth
29
Pour through a strainer into a bowl
30
Stir in the framboise and lemon juice
31
Set aside until ready to use