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Gingerbread and Lemon Curd Trifle with Blackberry Sauce

Serves: 8

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 

1. Position rack in center of oven and preheat to 350 degrees F. 
2. Spray 1 half-sheet pan with nonstick cooking spray. Line bottom of pan with parchment paper; spray paper. 
3. Sift flour and next 6 ingredients into medium bowl. Mix in crystallized ginger. Using an electric mixer, beat the butter and sugar on high speed, scraping the bottom and sides of the bowl a few times, until light and fluffy, about 5 minutes.; Beat in the eggs, 1 at a time, scraping the bowl a few times. 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. 4. 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. 

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 or more depending on the sweetness of the berries
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. 
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. Or layer the gingerbread cubes, curd, sauce, whipped cream into large individual goblets. 

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