Gingerbread Lemon Curd Trifle W Blackberry Sauce

Indulge in layers of seasonal decadence with this Gingerbread Lemon Curd Trifle with Blackberry Sauce, a showstopping dessert perfect for festive occasions or elegant gatherings. Featuring spiced gingerbread cubes, tangy homemade lemon curd, a vibrant blackberry sauce, and fluffy whipped cream, this trifle beautifully balances sweet, tart, and fruity flavors in every spoonful. The rich textures—moist gingerbread, silky lemon curd, and airy whipped cream—create a harmonious dessert experience, while a drizzle of blackberry sauce adds a jewel-like finishing touch. Garnish with fresh blackberries and mint leaves for a presentation as stunning as the flavors. Ready in under an hour and serving up to eight, this layered treat is sure to dazzle your guests and become a new holiday favorite.

Nutriscore Rating: 60/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 8

Ingredients

• 1 pan (8x8 inch, baked and cooled) gingerbread
• 4 whole (zested and juiced) lemons
• 200 grams granulated sugar (for lemon curd)
• 115 grams (cubed) unsalted butter
• 3 whole eggs
• 2 egg yolks
• 300 grams blackberries
• 50 grams granulated sugar (for blackberry sauce)
• 2 tablespoons water
• 240 milliliters whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 100 grams fresh blackberries (optional, for garnish)
• 10 leaves mint leaves (optional, for garnish)

Directions

Step 1

Bake your favorite gingerbread recipe or use a store-bought version. Let it cool completely, then cut it into small cubes (about 1 inch). Set aside.

Step 2

To make the lemon curd, combine the lemon juice, lemon zest, granulated sugar, and cubed butter in a heatproof bowl over a saucepan of simmering water. Stir occasionally until the butter melts.

Step 3

In a separate small bowl, whisk the eggs and egg yolks. Gradually add the eggs to the lemon mixture, whisking constantly to prevent curdling.

Step 4

Cook the lemon curd mixture over low heat, stirring continuously, until it thickens enough to coat the back of a spoon (this takes about 10 minutes). Strain the lemon curd through a fine-mesh sieve into a clean bowl. Cover with plastic wrap (pressed directly onto the surface) and let it cool completely.

Step 5

For the blackberry sauce, combine the blackberries, granulated sugar, and water in a small saucepan over medium heat. Cook until the berries release their juices and the mixture thickens slightly, about 8–10 minutes. Use the back of a spoon to mash the berries gently. Strain the sauce through a fine-mesh sieve to remove seeds, and let it cool.

Step 6

Whip the cream with powdered sugar and vanilla extract until soft peaks form. Keep refrigerated until ready to assemble the trifle.

Step 7

To assemble the trifle, start by layering half of the gingerbread cubes in the bottom of a large trifle dish or individual dessert glasses. Spoon a layer of lemon curd over the gingerbread, followed by a drizzle of blackberry sauce.

Step 8

Repeat the layers with the remaining gingerbread, lemon curd, and blackberry sauce. Top with whipped cream.

Step 9

Garnish with fresh blackberries and mint leaves, if desired, before serving.

Step 10

Chill in the refrigerator for at least 1 hour before serving to let the flavors meld together.

Nutrition Facts

Serving size	(1403.8g)

Amount per serving	% Daily Value*
Calories	2615.1

Total Fat 119.4g	0%
Saturated Fat 63.2g	0%
Polyunsaturated Fat 0.8g
Cholesterol 1198mg	0%
Sodium 420.3mg	0%
Total Carbohydrate 350.2g	0%
Dietary Fiber 28.3g	0%
Total Sugars 302.7g
Protein 34.5g	0%

Vitamin D 159.6IU	0%
Calcium 369.5mg	0%
Iron 9.3mg	0%
Potassium 1320.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.1%

Protein: 5.3%

Carbs: 53.6%