Gingerbread and Lemon Curd Trifle with Blackberry Sauce (Bobby Flay) Recipe

Directions:

1. Gingerbread Cake:
2. Position rack in center of oven and preheat to 350 degrees F.
3. 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.
4. To assemble:
5. 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.
6. Lemon Curd Filling:
7. 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.
8. Blackberry Sauce:
9. 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.