Gingerbread Lemon Curd Trifle W Blackberry Sauce
Indulge in layers of seasonal decadence with this Gingerbread Lemon Curd Trifle with Blackberry Sauce, a showstopping dessert perfect for festive occasions or elegant gatherings. Featuring spiced gingerbread cubes, tangy homemade lemon curd, a vibrant blackberry sauce, and fluffy whipped cream, this trifle beautifully balances sweet, tart, and fruity flavors in every spoonful. The rich textures—moist gingerbread, silky lemon curd, and airy whipped cream—create a harmonious dessert experience, while a drizzle of blackberry sauce adds a jewel-like finishing touch. Garnish with fresh blackberries and mint leaves for a presentation as stunning as the flavors. Ready in under an hour and serving up to eight, this layered treat is sure to dazzle your guests and become a new holiday favorite.
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Recipe Information
Ingredients
- 1 pan (8x8 inch, baked and cooled) gingerbread
- 4 whole (zested and juiced) lemons
- 200 grams granulated sugar (for lemon curd)
- 115 grams (cubed) unsalted butter
- 3 whole eggs
- 2 egg yolks
- 300 grams blackberries
- 50 grams granulated sugar (for blackberry sauce)
- 2 tablespoons water
- 240 milliliters whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 100 grams fresh blackberries (optional, for garnish)
- 10 leaves mint leaves (optional, for garnish)
Instructions
Bake your favorite gingerbread recipe or use a store-bought version. Let it cool completely, then cut it into small cubes (about 1 inch). Set aside.
To make the lemon curd, combine the lemon juice, lemon zest, granulated sugar, and cubed butter in a heatproof bowl over a saucepan of simmering water. Stir occasionally until the butter melts.
In a separate small bowl, whisk the eggs and egg yolks. Gradually add the eggs to the lemon mixture, whisking constantly to prevent curdling.
Cook the lemon curd mixture over low heat, stirring continuously, until it thickens enough to coat the back of a spoon (this takes about 10 minutes). Strain the lemon curd through a fine-mesh sieve into a clean bowl. Cover with plastic wrap (pressed directly onto the surface) and let it cool completely.
For the blackberry sauce, combine the blackberries, granulated sugar, and water in a small saucepan over medium heat. Cook until the berries release their juices and the mixture thickens slightly, about 8–10 minutes. Use the back of a spoon to mash the berries gently. Strain the sauce through a fine-mesh sieve to remove seeds, and let it cool.
Whip the cream with powdered sugar and vanilla extract until soft peaks form. Keep refrigerated until ready to assemble the trifle.
To assemble the trifle, start by layering half of the gingerbread cubes in the bottom of a large trifle dish or individual dessert glasses. Spoon a layer of lemon curd over the gingerbread, followed by a drizzle of blackberry sauce.
Repeat the layers with the remaining gingerbread, lemon curd, and blackberry sauce. Top with whipped cream.
Garnish with fresh blackberries and mint leaves, if desired, before serving.
Chill in the refrigerator for at least 1 hour before serving to let the flavors meld together.
Nutrition Facts
Calories |
2615 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.4 g | 153% | |
| Saturated Fat | 63.2 g | 316% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 1198 mg | 399% | |
| Sodium | 420 mg | 18% | |
| Total Carbohydrate | 350.2 g | 127% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 302.7 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 370 mg | 28% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1321 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
