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1
Make gingerbread: Preheat oven to 350 degrees F. Line a buttered jelly-roll pan, 15 1/2 x 10 1/2 x 1-inch, with wax paper.
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2
Butter and flour paper, knocking out excess flour.
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3
In a bowl whisk together flour, baking soda, salt and spices.
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4
In a large bowl with an electric mixer beat together butter, sugar, molasses, and oil until combined well.
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5
Beat in eggs, 1 at a time, beating well after each addition, and add flour mixture, beating until batter is combined well.
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6
Spread batter evenly into prepared pan and bake in middle of oven 15 minutes, or until gingerbread springs back when pressed lightly.
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7
Invert gingerbread onto a rack and cool completely.
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8
Peel off wax paper.
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9
Gingerbread may be made 1 day ahead and kept wrapped in plastic wrap.
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10
Cut gingerbread into 1/2-inch cubes.
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11
Make blueberry sauce: In a small saucepan simmer sauce ingredients, stirring occasionally, 40 to 45 minutes, or until reduced to about 2 1/2 cups.
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12
Cool sauce completely and chill, covered.
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13
Blueberry sauce may be made 2 days ahead and chilled, covered.
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14
Make lemon mousse: In a heavy saucepan whisk together yolks and sugar.
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15
Add lemon juice and butter and cook over moderately low heat, whisking constantly, until butter is melted completely.
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16
Cook mixture, whisking constantly, until it just reaches the boiling point and is thickened (do not let mixture boil), 7 to 12 minutes more.
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17
Strain lemon mixture through a fine sieve into a bowl.
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18
Stir in zest and cool mixture completely, its surface covered with plastic wrap.
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19
Chill mixture until cold, about 2 hours.In a bowl with an electric mixer beat cream until it just holds stiff peaks.
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20
Whisk one-fourth whipped cream into lemon mixture to lighten it and fold in remaining cream gently but thoroughly.
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21
Chill mousse, covered, at least 3 hours or overnight.
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22
Mousse may be made 2 days ahead and chilled, covered.
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23
Arrange 1/2 cup gingerbread cubes in bottom of each of 8 glasses (about 1 1/2 cup capacities).
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24
Spoon 1/4 cup mousse over gingerbread in each glass and spoon 2 heaping tablespoons sauce over each layer of mousse.
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25
Repeat layering with all but about 1 cup gingerbread and remaining mousse and blueberry sauce.
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26
Alternatively, a large trifle can be made in a 3-quart bowl by layering ingredients in same order.
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27
Chill trifle, covered, at least 6 hours or overnight.
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28
Garnish trifle with zest.
