Gingerbread and Lemon Curd Trifle with Blackberry Sauce

2015-01-19

An interesting spin on the original trifle I learned as a child. I love the family version but this is a pleasant change  This recipe serves

Ingredients

  • 3 cups flour Wheat flour, white, all-purpose, enriched, unbleached
  • 2 Tbs ground ginger Ginger root, raw
  • 2 tsp baking soda Leavening agents, baking soda
  • 1 1/4 tsp ground cinnamon Spices, cinnamon, ground
  • 3/4 tsp ground cloves Spices, cloves, ground
  • 1/2 tsp ground nutmeg Spices, nutmeg, ground
  • 1/4 tsp salt Salt, table
  • 3 Tbs minced crystallized ginger
  • 10 Tbs unsalted butter, a room temperature Butter, without salt
  • 1 cup golden brown sugar Cereals, QUAKER, Instant Oatmeal EXPRESS, Golden Brown Sugar, dry
  • 3 large eggs Egg, whole, raw, fresh
  • 1 cup molasses Molasses
  • 1 cup boiling water Water, municipal
  • 2 1/2 tsp grated lemon peel Lemon peel, raw
  • Lemon Curd
  • 2 11 oz jars prepared lemon curd
  • 2 cups heavy whipping cream, sweetened with sugar and vanilla, beaten to soft peaks
  • Blackberry Sauce
  • 2 pints fresh blackberries or 1 bag of frozen blackberries, thawed Blackberries, frozen, unsweetened
  • 1/4 cup sugar Sugars, granulated
  • pinch salt
  • 2 Tbs framboise
  • 1 Tbs fresh squeezed lemon juice Lemon juice, raw

Method

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.

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