GINGERBREAD & LEMON CURD TRIFLE W/ BLACKBERRY SAUCE

Gingerbread & Lemon Curd Trifle W/ Blackberry Sauce image

Provided by Cristina Barry

Categories Dessert

Time 50m

Yield 8 serving(s)

Number Of Ingredients 24

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nonstick vegetable oil cooking spray
3 cups all-purpose flour
2 tablespoons ground ginger
2 teaspoons baking soda
1 1/4 teaspoons ground cinnamon
3/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
3 tablespoons minced crystallized ginger
10 tablespoons unsalted butter, room temperature
1 cup packed golden brown sugar
3 large eggs
1 cup molasses
1 cup boiling water
2 1/2 teaspoons grated lemon peel
2 (11 ounce) jars prepared lemon curd
2 cups heavy cream, sweetened with
sugar, and
vanilla, beaten to soft peaks
2 pints fresh blackberries or 2 pints frozen blackberries, thawed
1/4 cup sugar
1 pinch salt
2 tablespoons raspberry liqueur, framboise
1 tablespoon fresh squeezed lemon juice

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.
Blackberry Sauce:.
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.
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.