Gingerbread Trifle with Lemon Curd

There’s something so cozy about a Gingerbread Trifle that just warms the heart, especially during the holidays! You get the spiced richness of gingerbread, layers of creamy lemon curd, and maybe some fruit to brighten it all up. It’s like a festive party in a bowl!

It addresses a craving for comforting holiday dessert while solving weeks of leftover gingerbread and lemon curd by providing portioned layers and easy assembly.

I remember the first time I tried layering a trifle. I thought it would be super complicated, but it turns out it’s really just a matter of following some simple steps. And trust me, if I can do it, so can you! This recipe is my go-to when I want to bring something special to a big family dinner or a holiday bash.

This recipe works wonders because the flavors actually get better if you let it rest for a while. So, you can whip it up ahead of time and not rush around when guests arrive. Plus, it only takes about an hour to prep and then you pop it in the fridge to set. Easy peasy!

If you love layering desserts, you’ll want to try this Triple Berry Trifle. It’s another crowd favorite and just as simple to put together!

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Gingerbread Trifle with Lemon Curd

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• Author: Charlene
• Prep Time: 60 minutes
• Cool Time: 300 minutes
• Cook Time: 40 minutes
• Total Time: 400 minutes
• Yield: 12 1x
• Category: Dessert
• Method: Layering
• Cuisine: American
• Diet: Vegetarian

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Description

Delicious gingerbread trifle layered with whipped cream, lemon curd, and blackberries, perfect for the holiday season.

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Ingredients

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• 3 cups (360 grams) all-purpose flour
• 2 tablespoons ground ginger
• 21/2 teaspoons baking soda
• 1 1/41/2 teaspoons ground cinnamon
• 3/41/2 teaspoon ground cloves
• 1/21/2 teaspoon ground nutmeg
• 1/41/2 teaspoon fine sea salt
• 10 tablespoons (140 grams) unsalted butter, at room temperature
• 1 cup packed (200 grams) brown sugar
• 3 large eggs
• 1 cup molasses
• 1 cup boiling water
• Zest of 1 lemon
• 1 batch tart lemon curd
• 2 cups (473 ml) heavy cream
• 1/4 cup (50 grams) sugar
• 11/2 teaspoon vanilla extract
• 10 ounces (285 grams) frozen blackberries
• 1/4 cup (50 grams) sugar
• 2 tablespoons (30 ml) framboise (raspberry liqueur)
• 1 tablespoon (15 ml) fresh lemon juice
• 1/81/2 teaspoon fine sea salt
• 1/2 cup pomegranate seeds, optional
• 1/4 cup (50 grams) sugar (for whipped cream)
• 1 tablespoon (15 ml) fresh lemon juice (for blackberry sauce)

Cook Mode

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Instructions

1. Bake Gingerbread Layers: Start by preheating your oven to 375 degrees F. In a large bowl, whisk together the all-purpose flour, ground ginger, baking soda, ground cinnamon, ground cloves, ground nutmeg, and fine sea salt. In another bowl, cream the unsalted butter and brown sugar until light and fluffy. Beat in the eggs, followed by the molasses. Gradually add the dry ingredients, alternating with boiling water, until the batter is smooth. Pour the batter into a half-sheet pan and bake for 40 minutes or until golden brown and a toothpick inserted comes out clean. Avoid overbaking to prevent dryness.
2. Whip Cream Topping: In a clean mixing bowl, add 2 cups of heavy cream and 1/4 cup of sugar. Whip your cream using the stand mixer with a whisk attachment until soft peaks form. Ensure your bowl and whisk are chilled to help achieve the perfect texture.
3. Layer Gingerbread & Cream: Once your gingerbread is cooled, break it into chunks and layer them at the bottom of your trifle bowl. Add a generous dollop of whipped cream on top of the gingerbread. Repeat the process until you reach the top of the bowl, being careful not to press down too hard to avoid collapsing the layers.
4. Add Additional Flavors: Drizzle in the tart lemon curd, and consider adding some of the frozen blackberries mixed with 1/4 cup of sugar, framboise, fresh lemon juice, and 1/81/2 teaspoon fine sea salt between the layers for that extra burst of flavor.
5. Chill & Set: Allow your assembled trifle to chill in the refrigerator for at least 5 hours, preferably overnight, to let the flavors meld and deepen.

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Notes

• Storage Tips: Leftovers will keep in the fridge for a week, tightly covered.
• Expert Tips: For best results, chill the trifle for at least 24 hours before serving. This improves flavor melding beautifully. If the gingerbread is too dry, check for doneness a few minutes early using a toothpick; remove it when the tester comes out just clean. When making whipped cream, keeping your bowl and whisk chilled will help achieve a thicker consistency. For better layering, allow each component to set slightly before stacking; this will help keep your trifle from collapsing. If you prefer a smoother blackberry sauce, using a high-speed blender can help eliminate the need to strain out seeds.

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Nutrition

• Serving Size: 1 serving
• Calories: 547
• Sugar: 48g
• Sodium: 312mg
• Fat: 26g
• Saturated Fat: 16g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 75g
• Fiber: 3g
• Protein: 7g
• Cholesterol: 117mg