Gingerbread and Lemon Curd Trifle with Blackberry Sauce

Gingerbread and Lemon Curd Trifle with Blackberry Sauce
24 Ingredients
  • 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
  • 2 (11-ounce) jars prepared lemon curd
  • 2 cups heavy cream, sweetened with sugar and vanilla, beaten to soft peaks
  • 2 pints fresh blackberries, or 1 bag frozen blackberries, thawed
  • 1/4 cup sugar
  • Pinch salt
  • 2 tablespoons framboise (raspberry liqueur)
  • 1 tablespoon fresh squeezed lemon juice
Nutrition
1003
50% daily value
10 servings
                                       
                                            high-​fiber, vegetarian
     

Fat

72% 47

Saturated

126% 25

Trans

- 1

Monounsaturated

- 15

Polyunsaturated

- 3

Carbs

39% 116

Carbs (net)

- 111

Fiber

20% 5

Sugars

- 81

Sugars, added

- 52

Protein

19% 10

Cholesterol

72% 216

Sodium

18% 427

Calcium

18% 178

Magnesium

29% 121

Potassium

18% 850

Iron

26% 5

Zinc

11% 1

Phosphorus

23% 160

Vitamin A

46% 416

Vitamin C

28% 26

Thiamin (B1)

30% 0

Riboflavin (B2)

33% 0

Niacin (B3)

21% 3

Vitamin B6

28% 0

Folate equivalent (total)

36% 143

Folate (food)

- 45

Folic acid

- 58

Vitamin B12

15% 0

Vitamin D

328% 49

Vitamin E

22% 3

Vitamin K

13% 15

Sugar alcohols

- 0

Water

- 187
Comments
 
×