Gingerbread Trifle With Lemon Cream And Cherry Sauce Recipes

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GINGERBREAD TRIFLE



Gingerbread Trifle image

"This tasty dessert was a hit when I served it to our Bible study group," reports Betty Kleberger of Florissant, Missouri. "It's a wonderful blend of flavors and a great ending to holiday meals." If you don't have leftover gingerbread, bake some from a boxed mix to assemble this trifle.

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8-10 servings.

Number Of Ingredients 6

2 cups cold milk
1 package (3.4 ounces) instant French vanilla pudding mix
7 cups cubed Gingerbread Cake
3/4 cup English toffee bits or almond brickle chips
1 carton (8 ounces) frozen whipped topping, thawed
1 maraschino cherry

Steps:

  • In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set., In a 2-qt. serving bowl, layer half of the cake cubes and pudding. Sprinkle with 1/2 cup toffee bits. Top with remaining cake and pudding. Spread whipped topping over the top; sprinkle with remaining toffee bits. Garnish with cherry.

Nutrition Facts :

LEMON GINGERBREAD TRIFLE



Lemon Gingerbread Trifle image

A yummy dessert for an adult party. Luscious layes of Lemon and reaspberry liqueurs, gingerbread, and lemon whipped cream - what's not to love? I got the basic idea from somewhere, but cannot remember - mea culpa, and added a bit to it. Looks lovely and tastes divine! Note: prep time does not reflect cooking the gingerbread first.

Provided by Lakme

Categories     Dessert

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 lb gingerbread (your own favorite recipe and add candied ginger)
1 cup limoncello (Italian Lemon Liqueur)
1 cup Chambord raspberry liquor (French Raspberry Liqueur)
1 pint whipping cream
3 tablespoons sugar
1 tablespoon lemon zest
1 tablespoon lemon juice

Steps:

  • Cube the gingerbread into 1 inch cubes.
  • Whip the cream, adding sugar, lemon zest and juice.
  • In clear glass bowl with straight sides: layer 1/3 gingerbread cubes, then sprinkle with 1/3 cup Limoncello, then 1/3 whipped crem mixture, then 1/3 cup chambord.
  • Repeat layers two more times.
  • Chill for at least three hours to develop flavors.
  • Enjoy!

Nutrition Facts : Calories 299.2, Fat 29.4, SaturatedFat 18.3, Cholesterol 108.7, Sodium 30.2, Carbohydrate 8.9, Fiber 0.1, Sugar 6.5, Protein 1.6

GINGERBREAD & LEMON CURD TRIFLE W/ BLACKBERRY SAUCE



Gingerbread & Lemon Curd Trifle W/ Blackberry Sauce image

Bobby Flay recipe from www.foodtv.com. I have yet to make this recipe, but I was intrigued by the different flavors, and colours. Hope you like it.

Provided by Cristina Barry

Categories     Dessert

Time 50m

Yield 8 serving(s)

Number Of Ingredients 24

nonstick vegetable oil cooking spray
3 cups all-purpose flour
2 tablespoons ground ginger
2 teaspoons baking soda
1 1/4 teaspoons ground cinnamon
3/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
3 tablespoons minced crystallized ginger
10 tablespoons unsalted butter, room temperature
1 cup packed golden brown sugar
3 large eggs
1 cup molasses
1 cup boiling water
2 1/2 teaspoons grated lemon peel
2 (11 ounce) jars prepared lemon curd
2 cups heavy cream, sweetened with
sugar, and
vanilla, beaten to soft peaks
2 pints fresh blackberries or 2 pints frozen blackberries, thawed
1/4 cup sugar
1 pinch salt
2 tablespoons raspberry liqueur, framboise
1 tablespoon fresh squeezed lemon juice

Steps:

  • Position rack in center of oven and preheat to 350 degrees F.
  • 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.
  • Blackberry Sauce:.
  • 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.
  • To assemble:
  • 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.

GINGERBREAD TRIFLE (WITH LEMON CREAM AND CHERRY SAUCE)



Gingerbread Trifle (With Lemon Cream and Cherry Sauce) image

Make and share this Gingerbread Trifle (With Lemon Cream and Cherry Sauce) recipe from Food.com.

Provided by Julie Bs Hive

Categories     Dessert

Time 40m

Yield 10 serving(s)

Number Of Ingredients 10

1 (14 ounce) package gingerbread mix
1/2 cup brown sugar
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1 1/2 cups cranberry juice cocktail
1 1/2 cups frozen pitted tart cherries
1 (29 ounce) can pears, drained and sliced
1 cup whipping cream
1 teaspoon vanilla
1 cup purchased prepared lemon pudding

Steps:

  • Make gingerbread according to directions. When cool enough to handle cut into 1-in cubes.
  • MAKE CHERRY SAUCE: combine brown sugar, cornstarch and cinnamon in a medium saucepan. Stir in cranberry juice cocktail. Add frozen cherries. Cook and stir until thick and bubbly then cook an additional 2 minutes. Cover and cool without stirring. NOTE: this mixture can be made up to three days ahead, covered and refrigerated until needed.
  • MAKE LEMON CREAM:.
  • Beat whipping cream and vanilla just till soft peaks form. Fold in lemon pudding. Stir gently until combined.
  • TO ASSEMBLE:.
  • Spoon 1/3 the lemon cream into a trifle dish. Add 1/3 the cherry sauce. Top with half the pears and 1/2 the gingerbread.
  • Repeat this layer once and top with remaining 1/3 cherry sauce.
  • Keep refrigerated.

Nutrition Facts : Calories 419.4, Fat 15.4, SaturatedFat 7.4, Cholesterol 35.9, Sodium 358.2, Carbohydrate 69.2, Fiber 3.7, Sugar 44, Protein 3.6

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