Gingerbread & Lemon Curd Trifle W/ Blackberry Sauce

Ingredients

• 2 teaspoons baking soda 
• 2 pints blackberries fresh
• 3 tablespoons candied ginger minced
• 3 large eggs 
• 3 cups flour all-purpose
• 1 cup brown sugar packed
• 1.3 teaspoons ground cinnamon 
• 0.8 teaspoon ground cloves 
• 2 tablespoons ground ginger 
• 0.5 teaspoon nutmeg 
• 2 cups cup heavy whipping cream sweetened
• 22 ounce lemon curd 
• 1 tablespoon juice of lemon fresh
• 2.5 teaspoons lemon zest grated
• 1 cup blackstrap molasses 
• 2 tablespoons raspberry liqueur 
• 0.3 teaspoon salt 
• 1 pinch salt 
• 0.3 cup sugar 
• 8 servings sugar 
• 10 tablespoons butter unsalted room temperature
• 8 servings vanilla soft beaten
• 1 cup water boiling

Equipment

• bowl
• frying pan
• sauce pan
• baking paper
• oven
• knife
• sieve
• blender
• hand mixer

Directions

1. 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.
2. 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.
3. Mix in grated lemon peel.Gradually mix in dry ingredients.
4. Transfer batter to prepared pan.
5. Bake until a tester inserted into the center of the cake comes out clean, about 20 to 25 minutes.
6. 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:.
7. Place blackberries, sugar, and salt in a medium saucepan and cook until the berries are soft and the sugar has melted.
8. Transfer to a blender and blend until smooth.
9. 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.