Thursday, December 16, 2010

Bobby Flay's Gingerbread, Lemon Curd and Berry Sauce Trifle

Here's the thing.  I love cooking, but sometimes no matter how closely I follow a recipe, things can go wrong.  I'm going to attempt this trifle and really  hope nothing bad happens.  I have already had to change the name of the recipe since I couldn't find blackberries.  I bought mixed berries instead.  I'm sure it'll be fine.  The recipe had really good reviews.  I haven't made trifle in a while, and I've always made the same kind (pound cake with some kind of fruit jam on it, vanilla pudding, and whipped cream).  I thought gingerbread and lemon curd would be good, so I googled it and found this recipe on the Food Network website.  Blackberry sauce - I never would have thought of that!  Thanks, Bobby Flay.

Here's the recipe:

Gingerbread and Lemon Curd Trifle with Blackberry Sauce

Recipe courtesy Bobby Flay

Prep Time:  20 min
Inactive Prep Time:  4 hr 15 min
Cook Time: 30 min
Level: Intermediate
Serves: 8 to 12 servings


Gingerbread Cake:

  • 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


Position rack in center of oven and preheat to 350 degrees F.
Spray 1 half-sheet pan with nonstick cooking spray. Line bottom of pan with parchment paper; spray paper. Sift flour and next 6 ingredients into medium bowl. Mix in crystallized ginger. Using an electric mixer, beat butter in large bowl until fluffy. Beat in brown sugar. Beat in eggs, 1 at a time. Gradually beat in molasses, followed by 1 cup boiling water. Mix in grated lemon peel. Gradually mix in dry ingredients. Transfer batter to prepared pan. Bake until a tester inserted into the center of the cake comes out clean, about 20 to 25 minutes. Transfer to a rack to cool for 15 minutes. Run a knife around the pan sides. Turn out onto a rack and peel off paper. Cool and cut into 1-inch cubes.

To assemble:
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. Repeat 2 more times. Top with remaining whipped cream. Cover and refrigerate for at least 4 hours or overnight before serving.

Lemon Curd Filling:
  • 2 (11-ounce) jars prepared lemon curd
  • 2 cups heavy cream, sweetened with sugar and vanilla, beaten to soft peaks
Place lemon curd in a large bowl. Fold in half of the whipped cream until combined. Refrigerate if not using immediately. Reserve remaining whipped cream for the top of the trifle.

Blackberry Sauce:
  • 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
Place blackberries, sugar, and salt in a medium saucepan and cook until the berries are soft and the sugar has melted. Transfer to a blender and blend until smooth. Pour through a strainer into a bowl. Stir in the framboise and lemon juice. Set aside until ready to use.


Take a look at all the ingredients.  Just gathering them together took 10 minutes.

Wonder if I'll need the bandaids....
 You have to line the baking sheet with parchment paper, which is never easy.  I took my time and was very careful and managed to get my parchment paper the right size and shape.  I don't expect this recipe to be hassle-free of course. 

One of my Nutrimirror friends sent me an awesome set of NM measuring spoons!  I used them making the cake, and it was awesome being able to put the spoon into the spice jars with no problems.  I highly recommend these measuring spoons.  Carla thank you so much!!

Awesome measuring spoons from Carla!

If you may have noted, the inactive prep time is 4 hours and 15 minutes.  I have not been able to determine by reading the recipe what the heck is going to take so long.  I guess I'll find out.  I just hope it's not waiting for the ambulance or something. 

OH!  I see it - I have to let the finished trifle sit for 4 hours before serving.  In that case the total time is more like 5.5 hours, if you include gathering the ingredients, cutting the parchment paper, grating the lemon zest, pouring a cup of molasses first out of the bottle into the measuring cup and then into the blender, and personally I think there should be some clean-up time counted in there because I made a huge mess mixing up the cake.   Not to mention the time it takes for the cake to cool. 

There was molasses on the counter, too. 

The batter was very thin, which I assume is because of the cup of boiling water you have to add.  I poured it all in the pan and it's in the oven!

Seriously, the batter was very runny


OK it's done!  It looks and smells wonderful.

Now it has to cool in the pan for 15 minutes, and then I'll flip it onto the rack and peel away the parchment paper.  Then it has to cool down completely.  I am going to finish the trifle tomorrow, with the lemon curd and berry sauce.  I'll let you know how it goes.


  1. I spend all this time trying to crop out the ugly shit on my blog just so you can go and show it to the world on yours! That is why I love you Mrs. Davis!

  2. Ha - I don't want anyone to think this is easy. It's worth it, though, always!

  3. Glad to see you put the measuring spoons to good use with a dessert recipe! I am over to your new post to read the follow-up recipe.