Gingerbread Trifle with Lemon and Blueberries

A trifle is a wonderful dessert that looks fancy but isn’t overly difficult to make. We are having dinner tonight with one of my best friends, so I wanted to make something she would love.  She doesn’t like chocolate and can’t have whole nuts or seeds.  I know she likes gingerbread but hasn’t had it in a long time.  This combination of gingerbread with a lemon curd cream and fresh blueberries will be just the ticket.  Next to chocolate, I think this is one of the best flavor combinations around.

I use the same gingerbread recipe listed under tasty gingerbread, but I have listed it here again for this.

Gingerbread Trifle with Lemon Cream and Blueberries


Preheat oven to 350F.

Oil and flour a 11×7 inch cake pan or butter a 10 inch cast iron skillet

Combine in a medium bowl and set aside:

1 cup whole wheat flour

1 cup unbleached white flour

1 tsp baking soda

1 tsp ground ginger

1 tsp cinnamon

1/2  tsp ground cloves

1/2 tsp ground nutmeg (freshly grated is the best)

In your mixer’s bowl, beat together until well combined:

1/2 cup canola oil

1 1/2 cups maple syrup

1/2 cup molasses

2 eggs

1/2 cup plain yogurt

Slowly add the dry ingredients into the wet ingredients and run the mixer until everything is just combined.  Do not overmix.

Pour into the prepared pan or skillet and bake for 45 minutes or until a toothpick inserted in center comes out clean.  Cool in pan on a rack for 15 minutes.  Turn bread out of pan onto rack.  Cool and cut into 1 inch cubes.

gingerbread cut into 1 inch cubes

While the gingerbread is baking:

Make your lemon curd filling.

2 cups heavy cream, sweetened with sugar (2 tbs or more to taste) and vanilla (1 tsp), beaten to soft peaks.

2 (11 ounce) jars prepared lemon curd

Put lemon curd in a medium bowl.  Add about 1/3 of the whipped cream and mix together until well combined.

Then add this mixture into the rest of the whipped cream.  Fold the mixture gently together.  Put in refrigerator till ready to assemble trifle.

Have ready-3 cups of fresh blueberries.

get everything together

To assemble:

Use a trifle bowl or individual parfait glasses.  Start with an even layer of gingerbread pieces, top with 1/3 of the lemon mixture, be sure to spread it so it fills in the spot between the bread cubes  and then drop on one cup of the blueberries.

First layer complete

Repeat with 2 more layers. ( or till the bowl or glass is full)  Dust top with cinnamon or fresh grated nutmeg(optional).  Cover and refrigerate for 4 hours or overnight before serving.  This gives everything time “to get to know each other” and improves the overall flavor.  Be ready for lot of compliments.

Layering complete and ready for the frig (add cover)

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