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

    1 vote
    Gingerbread Trifle with Lemon Curd & Whipped Cream (can be *'Tipsy' if desired)
    Prep: 2 hours Cook: 35 - 40 min Servings: 18
    by KarenB
    6 recipes
    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


    • 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!)


    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;

    Similar Recipes


    • KarenB
      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
        this is nice. it looks very promising to make this coming holidays!

        Leave a review or comment