Ingredients

Instructions

  1. Position rack in center of oven and preheat to 350 degrees F.
  2. Spray 1 half-sheet pan with nonstick cooking spray. Line bottom of pan with parchment paper; spray paper.
  3. Sift flour and next 6 ingredients into medium bowl.
  4. Mix in crystallized ginger.
  5. Using an electric mixer, beat butter in large bowl until fluffy.
  6. Beat in brown sugar.
  7. Beat in eggs, 1 at a time.
  8. Gradually beat in molasses, followed by 1 cup boiling water.
  9. Mix in grated lemon peel.
  10. Gradually mix in dry ingredients.
  11. Transfer batter to prepared pan.
  12. Bake until a tester inserted into the center of the cake comes out clean, about 20 to 25 minutes.
  13. Transfer to a rack to cool for 15 minutes.
  14. Run a knife around the pan sides.
  15. Turn out onto a rack and peel off paper. Cool and cut into 1-inch cubes.
  16. Blackberry Sauce:
  17. Place blackberries, sugar, and salt in a medium saucepan and cook until the berries are soft and the sugar has melted.
  18. Transfer to a blender and blend until smooth.
  19. Pour through a strainer into a bowl.
  20. Stir in the framboise and lemon juice.
  21. Set aside until ready to use.
  22. To assemble:
  23. 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.
  24. Repeat 2 more times.
  25. Top with remaining whipped cream.
  26. Cover and refrigerate for at least 4 hours or overnight before serving.