Gingerbread & Lemon Curd Trifle W/ Blackberry Sauce

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 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

Recipe

• 1 position rack in center of oven and preheat to 350 degrees f.
• 2 spray 1 half-sheet pan with nonstick cooking spray. line bottom of pan with parchment paper; spray paper.
• 3 sift flour and next 6 ingredients into medium bowl.
• 4 mix in crystallized ginger.
• 5 using an electric mixer, beat butter in large bowl until fluffy.
• 6 beat in brown sugar.
• 7 beat in eggs, 1 at a time.
• 8 gradually beat in molasses, followed by 1 cup boiling water.
• 9 mix in grated lemon peel.
• 10 gradually mix in dry ingredients.
• 11 transfer batter to prepared pan.
• 12 bake until a tester inserted into the center of the cake comes out clean, about 20 to 25 minutes.
• 13 transfer to a rack to cool for 15 minutes.
• 14 run a knife around the pan sides.
• 15 turn out onto a rack and peel off paper. cool and cut into 1-inch cubes.
• 16 blackberry sauce:.
• 17 place blackberries, sugar, and salt in a medium saucepan and cook until the berries are soft and the sugar has melted.
• 18 transfer to a blender and blend until smooth.
• 19 pour through a strainer into a bowl.
• 20 stir in the framboise and lemon juice.
• 21 set aside until ready to use.
• 22 to assemble:
• 23 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.
• 24 repeat 2 more times.
• 25 top with remaining whipped cream.
• 26 cover and refrigerate for at least 4 hours or overnight before serving.