Gingerbread and Lemon Curd Trifle with Blackberry Sauce

01Method

1. 1

   Place an oven rack in the centre position and heat the oven to 175°C.

2. 2

   Grease a half-sheet pan with cooking spray and line the base with parchment paper, then grease the paper as well. Sift the flour together with the next six dry spice ingredients into a medium bowl, then stir in the crystallized ginger. In a large bowl, use an electric mixer to beat the butter until light and fluffy, then incorporate the brown sugar. Add the eggs one at a time, beating after each addition. Slowly beat in the molasses, followed by the boiling water, then mix in the lemon peel. Gradually fold in the dry ingredient mixture until just combined. Pour the batter into the prepared pan and bake for 20 to 25 minutes, or until a skewer inserted in the centre comes out clean. Allow to cool on a wire rack for 15 minutes, then loosen the edges with a knife, invert onto the rack, and peel away the paper. Once fully cooled, cut into 1-inch cubes.

3. 3

   For the lemon curd filling: Spoon the lemon curd into a large bowl and gently fold in half of the whipped cream until evenly combined. Keep refrigerated until needed. Set the remaining whipped cream aside for topping the trifle.

4. 4

   For the blackberry sauce: Combine the blackberries, sugar, and salt in a medium saucepan over medium heat, cooking until the fruit is soft and the sugar has dissolved. Transfer the mixture to a blender and process until smooth, then strain through a fine sieve into a bowl. Stir in the framboise and lemon juice and set aside until assembly.

5. 5

   To assemble the trifle: In a large trifle bowl, arrange an even layer of gingerbread cubes on the bottom. Spread over one-third of the lemon curd cream, then drizzle with one-third of the blackberry sauce. Repeat these layers twice more. Finish with the reserved whipped cream on top. Cover and refrigerate for a minimum of 4 hours or overnight before serving.