Gingerbread and Lemon Curd Trifle with Blackberry Sauce

1 box gingerbread mix
11-ounce jar lemon curd
1 cup heavy cream, sweetened with sugar and vanilla, beaten to soft peaks.

Make the gingerbread according to the instructions on the box. Let it cool completely and cut it into 1-inch cubes.

Place the lemon curd in a bowl. Fold in half of the whipped cream until combined. Refrigerate if not using immediately. Reserve the remaining whipped cream for the top of the trifle.

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.

Makes 4 to 6 servings.

For the Blackberry Sauce:

1 pint fresh or frozen blackberries
1/8 c sugar
pinch salt
1 T framboise or blackberry brandy
1 1/2 t lemon juice

Place blackberries, sugar, and salt in a 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 or blackberry brandy and lemon juice.


This is my favorite Christmas Eve desert. It is a great way to use some of summer's frozen blackberries and the gingerbread just screams Christmas! It keeps for a couple of days in the fridge but does tend to get soggy after that.

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