Friday, December 25, 2009

Gingerbread and Lemon Curd Trifle with Blackberry Sauce

For the grand finale and final day of '12 Days of Christmas Desserts' I decided to try this delicious trifle by Bobby Flay. Although it took a little while to make it was all worth it and it turned out great! I hope that everyone has enjoyed the '12 Days of Christmas Desserts' and that you've had a merry Christmas!!!

Gingerbread and Lemon Curd Trifle with Blackberry Sauce

Gingerbread Cake:

  • Nonstick vegetable oil 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 (1 1/4 sticks) 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
  • Lemon Curd Filling, recipe follows
  • Blackberry Sauce, recipe follows

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.

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.

Lemon Curd Filling:

  • 2 (11-ounce) jars prepared lemon curd (in the jam section at grocery store)
  • 2 cups heavy cream, sweetened with sugar and vanilla, beaten to soft peaks

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

Blackberry Sauce:

  • 2 pints fresh blackberries, or 1 bag frozen blackberries, thawed
  • 1/4 cup sugar
  • Pinch salt
  • 2 tablespoons framboise (raspberry liqueur) (I used cranberry-apple juice)
  • 1 tablespoon fresh squeezed lemon juice

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.

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