MENU
Home » Recipes » Gingerbread Trifle with Lemon Curd & Whipped Cream (can be *'Tipsy' if desired)

Gingerbread Trifle with Lemon Curd & Whipped Cream (can be *'Tipsy' if desired) Recipe
by KarenB
Touch Hearts to Rate
1 vote | 4738 views
0 reviews | 2 comments

Lot's of LEMONS! This is a crowd pleaser! The picture shows 2 layers - I did 3 layers.
To take pressure off I made the Gingerbread cake 2 days before (plastic wrapped it & refrigerated) & the Lemon Curd the day before & refrigerated that too.
2 hours before the party I whipped the cream & assembled the Trifle & kept in fridge til serving.
*I decided to get crazy & made 'Candied Lemon Peel' to decorate the top = I found recipe on Google for that.

Total Time: 2 hours for Trifle

Hands On Time: 1 hour

Yield: 18 servings

Prep time:
Cook time:
Servings: 18
Tags:

Ingredients

Cost per serving $0.54 view details
  • Ingredients for Gingerbread Trifle with Lemon Curd & Whipped Cream:
  • 1 Gingerbread Cake recipe * ( The full recipe for this cake is down below the recipe for this Gingerbread Trifle with Lemon Curd & Whipped Cream = at the end under 'directions')
  • Zest and juice of 5 lemons (or 1/2 cup lemon juice)
  • 1-1/2 cups granulated sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 5 large eggs
  • 1/8 teaspoon kosher or sea salt
  • 2 cups (1 pint) heavy cream
  • 1/4 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup whiskey (8 tablespoons), divided * omit if not making it an adult 'Tipsy' dessert = Or just put on very bottom layer ! (Make the adults dig for it!)

Directions

  1. Instructions:
  2. * Prepare the Gingerbread cake according to the instructions below these directions*. Cool completely. Can make a day or 2 before - wrap & refrigerate.
  3. For the Lemon Curd:
  4. In the bowl of a food processor with a steel blade, add lemon zest and sugar. Pulse until the zest is finely minced into the sugar. In a separate bowl, cream the butter, and beat in the sugar/lemon mixture. Add the eggs one at a time, then the lemon juice and salt. Mix until combined. Pour the mixture into a 2-quart saucepan. Cook over low heat, stirring continuously, until thickened (at about 170°, just below simmer), about 10 minutes. Remove from the heat; cool or refrigerate until ready to use. I made this the day before.
  5. For the Whipped Cream:
  6. Place the heavy cream, confectioners' sugar, and vanilla in a cold metal bowl, and whip until soft peaks form.
  7. To assemble the Trifle:
  8. Cut the cake into 1-inch cubes. In a trifle bowl or a 2-1/2-quart glass serving bowl, layer one-third of the cake cubes, and sprinkle with 2 tablespoons of whiskey. Top with half of the lemon curd, then one-third of the whipped cream. Repeat the layers, ending with the last of the whipped cream on the final layer of cake. Serve immediately, or refrigerate until serving.
  9. ***********************************************************
  10. Recipe For *Gingerbread Cake*
  11. Ingredients:
  12. 1/2 cup (1 stick) unsalted butter, plus extra for baking pan
  13. 1/2 cup brown sugar
  14. 1 large egg
  15. 3/4 cup molasses
  16. 2-1/2 cups all-purpose flour, plus extra for baking pan
  17. 1-1/2 teaspoons baking soda
  18. 2 teaspoons ground ginger
  19. 2 teaspoons ground cinnamon
  20. 1/2 teaspoon kosher or sea salt
  21. 1 cup hot water
  22. Instructions:
  23. Preheat your oven to 350° and set a rack to the middle position. Grease and flour a 9-inch square baking pan and set aside.
  24. In the large bowl of a standing or handheld mixer, cream the butter and brown sugar until fluffy, about 2 minutes. Add the egg and continue beating. Add the molasses and beat well. In a medium-size bowl, whisk together the flour with the baking soda, spices, and salt. Add the dry mixture to the wet ingredients; then add the hot water. Stir gently until the batter is just smooth.
  25. Pour the batter into the prepared pan, and bake until the edges begin to pull away from the sides of the pan and a toothpick inserted into the center comes out clean, about 40 minutes. Transfer to a wire rack to cool;
How good does this recipe look to you?
Touch Hearts to Rate

Add Recipe to

Add the recipe to which day?
« Today - Apr 22 »
Today - Apr 22
April 23 - 29
Apr 30 - May 06
May 7 - 13
Please select a day
or Cancel
Loading... Adding to Planner
Shopping List Shopping List
Recipe Box Recipe Box
new Cook View

Nutrition Facts

Amount Per Serving %DV
Serving Size 80g
Recipe makes 18 servings
Calories 298  
Calories from Fat 128 43%
Total Fat 14.56g 18%
Saturated Fat 7.53g 30%
Trans Fat 0.0g  
Cholesterol 90mg 30%
Sodium 191mg 8%
Potassium 109mg 3%
Total Carbs 35.87g 10%
Dietary Fiber 0.4g 1%
Sugars 29.08g 19%
Protein 3.05g 5%

Languages

Comments

  • KarenB
    Reply
    KarenB
    October 23, 2014
    Thanks Shalee ! A great Fall dessert! Everybody loved it = very flavorful & not that big a deal if you break the steps up over a day or 2 . It was very easy to assemble & It looks scrumptious on the table! Not a crumb was left!
    • ShaleeDP
      Reply
      ShaleeDP
      October 23, 2014
      this is nice. it looks very promising to make this coming holidays!

      Leave a review or comment