Gingerbread and Lemon Curd Trifle with Blackberry Sauce

Step 1

Using a trifle bowl, start with an even layer of gingerbread cubes, top with 1/3 of lemon curd mixture, and 1/3 of blackberry sauce. Repeat 2 more times. Top with remaining whipped cream. Cover and refrigerate for at least 4 hours or overnight before servingUsing a trifle bowl, start with an even layer of gingerbread cubes, top with 1/3 of lemon curd mixture, and 1/3 of blackberry sauce. Repeat 2 more times. Top with remaining whipped cream. Cover and refrigerate for at least 4 hours or overnight before servingUsing a trifle bowl, start with an even layer of gingerbread cubes, top with 1/3 of lemon curd mixture, and 1/3 of blackberry sauce. Repeat 2 more times. Top with remaining whipped cream. Cover and refrigerate for at least 4 hours or overnight before serving

Step 2

Lemon Curd Filling: Place lemon curd in a large bowl. Fold in 1/2 whipped cream until combined. Refrigerate if not using immediately. Reserve the remaining whipped cream for the top of the trifle

Step 3

Blackberry Sauce: place blackberries, sugar and salt in a medium saucepan and cook until berries ar soft and sugar has melted. Transfer to a blender and blend until smooth. Pour through a strainer into a bowl. Stir in the frambroise and lemon juice. Set aside until ready to use.