Gingerbread & Lemon Curd Trifle W/ Blackberry Sauce

1. 1

   Position rack in center of oven and preheat to 350 degrees F.

2. 2

   Spray 1 half-sheet pan with nonstick cooking spray.

3. 3

   Line bottom of pan with parchment paper; spray paper.

4. 4

   Sift flour and next 6 ingredients into medium bowl.

5. 5

   Mix in crystallized ginger.

6. 6

   Using an electric mixer, beat butter in large bowl until fluffy.

7. 7

   Beat in brown sugar.

8. 8

   Beat in eggs, 1 at a time.

9. 9

   Gradually beat in molasses, followed by 1 cup boiling water.

10. 10

    Mix in grated lemon peel.

11. 11

    Gradually mix in dry ingredients.

12. 12

    Transfer batter to prepared pan.

13. 13

    Bake until a tester inserted into the center of the cake comes out clean, about 20 to 25 minutes.

14. 14

    Transfer to a rack to cool for 15 minutes.

15. 15

    Run a knife around the pan sides.

16. 16

    Turn out onto a rack and peel off paper.

17. 17

    Cool and cut into 1-inch cubes.

18. 18

    Blackberry Sauce:.

19. 19

    Place blackberries, sugar, and salt in a medium saucepan and cook until the berries are soft and the sugar has melted.

20. 20

    Transfer to a blender and blend until smooth.

21. 21

    Pour through a strainer into a bowl.

22. 22

    Stir in the framboise and lemon juice.

23. 23

    Set aside until ready to use.

24. 24

    To assemble:

25. 25

    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.

26. 26

    Repeat 2 more times.

27. 27

    Top with remaining whipped cream.

28. 28

    Cover and refrigerate for at least 4 hours or overnight before serving.

* Per serving · 4 servings · Values may vary.