Tipsy Gingerbread Trifle with Lemon Curd & Whipped Cream
Photo Credit : Heath RobbinsMade with spicy gingerbread, homemade lemon curd, and sweetened whipped cream, this gingerbread trifle is the perfect sweet ending to your holiday meal.
Yield:
18 servingsIngredients
1 Gingerbread Cake recipe
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
Instructions
Prepare the cake according to the instructions at left. Cool completely.
For the Lemon Curd:
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.
For the Whipped Cream:
Place the heavy cream, confectioners’ sugar, and vanilla in a cold metal bowl, and whip until soft peaks form.
To assemble the Trifle:
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.
If using a smaller trifle bowl (as seen in photo), arrange an even layer of cake, then top with lemon curd and whipped cream. Repeat, finishing with the whipped cream. Use the leftovers to make mini trifles in stemless wine glasses if you like.
