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Gingerbread & Lemon Curd Trifle with Blackberry Sauce Recipe

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This recipe for Gingerbread & Lemon Curd Trifle with Blackberry Sauce, by , is from Cooking From The Heart, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jennifer Krage Ary
Added: Monday, December 29, 2008


Gingerbread Cake:
Nonstick cooking spray
3 cups all-purpose flour
2 Tbsp ground ginger
2 tsp baking soda
1-1/4 tsp ground cinnamon
3/4 tsp ground cloves
1/2 tsp ground nutmeg
1/4 tsp salt
10 Tbsp (1-1/4 stick) butter, room temp
1 cup golden brown sugar, packed
3 eggs
1 cup molasses
1 cup boiling water
2-1/2 tsp lemon peel, grated
Lemon Curd Filling, recipe follows
Blackberry Sauce, recipe follows
Whipped cream or Cool Whip

Position rack in center of oven and preheat to 350. Spray 1 half-sheet pan (or large cookie sheet with rims or jelly roll pan) with nonstick cooking spray. Line bottom of pan with parchment paper, spray paper. Sift flour and next 6 ingredients into medium bowl. 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 20 to 25 minutes or until cake tests done. 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.

Lemon Curd Filling:
1 jar prepared lemon curd
2 cups heavy cream, sweetened with sugar & vanilla, beaten to soft peaks

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

Blackberry Sauce:
2 pints fresh blackberries, or 1 bag frozen blackberries, thawed
1/4 cup sugar
Pinch salt
1 Tbsp lemon juice

Place blackberries, sugar, and salt in medium saucepan and cook until the berries are soft and sugar has melted. Transfer to blender and blend until smooth. Pour through a strainer into a bowl. Stir in lemon juice.

To assemble: using a trifle bowl, start with an even layer of gingerbread cubes, top with 1/3 lemon curd mixture, and 1/3 blackberry sauce. Repeat 2 more times. Top with whipped cream. Cover and refrigerate at least 4 hours or overnight.

Personal Notes:
Personal Notes:
This recipe requires some effort, but is really worth it. It will actually make 2 large trifles.




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