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1
Position rack in center of oven and preheat to 350 degrees F.
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2
Spray 1 half-sheet pan with nonstick cooking spray.
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3
Line bottom of pan with parchment paper; spray paper.
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4
Sift flour and next 6 ingredients into medium bowl.
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5
Mix in crystallized ginger.
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6
Using an electric mixer, beat butter in large bowl until fluffy.
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7
Beat in brown sugar.
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8
Beat in eggs, 1 at a time.
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9
Gradually beat in molasses, followed by 1 cup boiling water.
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10
Mix in grated lemon peel.
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11
Gradually mix in dry ingredients.
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12
Transfer batter to prepared pan.
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13
Bake until a tester inserted into the center of the cake comes out clean, about 20 to 25 minutes.
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14
Transfer to a rack to cool for 15 minutes.
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15
Run a knife around the pan sides.
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16
Turn out onto a rack and peel off paper.
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17
Cool and cut into 1-inch cubes.
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18
To assemble:
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19
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.
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20
Repeat 2 more times.
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21
Top with remaining whipped cream.
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22
Cover and refrigerate for at least 4 hours or overnight before serving.
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23
Lemon Curd Filling:
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24
Place lemon curd in a large bowl.
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25
Fold in half of the whipped cream until combined.
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26
Refrigerate if not using immediately.
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27
Reserve remaining whipped cream for the top of the trifle.
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28
Blackberry Sauce:
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29
Place blackberries, sugar, and salt in a medium saucepan and cook until the berries are soft and the sugar has melted.
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30
Transfer to a blender and blend until smooth.
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31
Pour through a strainer into a bowl.
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32
Stir in the framboise and lemon juice.
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33
Set aside until ready to use.
