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

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;