Lemon Gingerbread Trifle 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-PEAR GINGERBREAD TRIFLE



Lemon-Pear Gingerbread Trifle image

Hooray for desserts that are made the day ahead of serving! Just pull this trifle out of the fridge, and guests can dig in.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 13h55m

Yield 12

Number Of Ingredients 6

1 box (14.5 oz) Betty Crocker™ gingerbread cake and cookie mix
1 1/4 cups lukewarm water
1 egg
2 cans (15 oz each) sliced pears
1 can (15.75 oz) lemon pie filling
2 cups whipping cream

Steps:

  • Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, stir gingerbread mix, water and egg with fork until blended. Stir vigorously about 2 minutes until well mixed. Pour into pan. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean.
  • Meanwhile, drain pears into 2-cup glass measuring cup, reserving 3/4 cup pear liquid. Add 1/2 cup of the pie filling to pear liquid. Microwave uncovered on High 1 to 2 minutes or until heated; stir with wire whisk until smooth. Refrigerate pears and remaining pie filling.
  • Prick top of warm cake in several places with fork. Pour warm lemon sauce over cake; spread evenly. Cool cake completely, about 1 hour.
  • Cut cake into 1 1/2-inch squares. In large bowl, beat whipping cream with electric mixer on high speed until thickened. Slowly beat in remaining pie filling; continue beating until thickened. Place 1/3 of the cake cubes in bottom of 2-quart clear glass bowl. Spread with 1/3 of the cream mixture. Arrange 1/3 of the pears on cream mixture. Repeat layers twice with cake, cream mixture and pears. Cover; refrigerate at least 12 hours.

Nutrition Facts : Calories 370, Carbohydrate 51 g, Cholesterol 60 mg, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 33 g, TransFat 0 g

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 TRIFLE WITH PEARS



Gingerbread Trifle with Pears image

I originally developed this recipe for a friend's baby shower, but now it's a holiday favorite. The flavored cream cheese filling pairs well with the fruit and gingerbread.-Nancy Cupp, Larkspur, California

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 14-16 servings.

Number Of Ingredients 15

1 package (14-1/2 ounces) gingerbread cake mix
3 cups water
1/4 cup lemon juice
10 medium ripe pears
1 cup sugar, divided
4 tablespoons butter, divided
1/2 teaspoon ground cinnamon, divided
1/2 teaspoon ground ginger, divided
TRIFLE CREAM:
2 packages (8 ounces each) cream cheese, softened
1/4 cup packed brown sugar
2 tablespoons orange juice
1 tablespoon grated orange zest
1/4 to 1/2 teaspoon rum extract
1 cup heavy whipping cream, whipped

Steps:

  • Prepare and bake cake mix according to package directions. Cool completely on a wire rack. , In a large bowl, combine water and lemon juice. Peel pears, one at a time, quarter and cut into 1 to 1-1/2-in. chunks. Place in water mixture to prevent browning. , Drain pears. In a large skillet, combine 1/2 cup sugar, 2 tablespoons butter and 1/4 teaspoon each cinnamon and ginger. Add half the pears. Cook and stir over medium-high heat for 4-5 minutes or until syrup is golden brown. Reduce heat to medium-low; cover and cook 10 minutes longer, stirring occasionally. Transfer to a bowl. , Repeat with remaining sugar, butter, cinnamon, ginger and pears. Cool completely. , Meanwhile, for trifle cream, in a large bowl, beat the cream cheese, brown sugar, orange juice, orange zest and extract until blended. Gently fold in whipped cream., To assemble, cut cake into 1/4-in. slices. Place a third in a 3-qt. trifle dish or glass serving bowl; top with a third of pears and a third of cream cheese mixture. Repeat layers twice. Cover and refrigerate for several hours or overnight.

Nutrition Facts : Calories 411 calories, Fat 21g fat (12g saturated fat), Cholesterol 59mg cholesterol, Sodium 283mg sodium, Carbohydrate 54g carbohydrate (36g sugars, Fiber 4g fiber), Protein 4g protein.

LEMON, BLUEBERRY, AND GINGERBREAD TRIFLES



Lemon, Blueberry, and Gingerbread Trifles image

Categories     Milk/Cream     Mixer     Ginger     Dessert     Bake     Christmas     Blueberry     Lemon     Spice     Winter     Chill     Molasses     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 25

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon ground allspice
1/2 stick (1/4 cup) unsalted butter, softened
1/2 cup sugar
1/3 cup unsulfured molasses
2 tablespoons vegetable oil
2 large eggs
For blueberry sauce
1 1/2 pounds frozen blueberries (about 5 cups)
3/4 cup sugar
1/2 cup water
1 tablespoon fresh lemon juice
For lemon mousse
8 large egg yolks
1 cup sugar
3/4 cup fresh lemon juice (from about 3 large lemons)
7 tablespoons unsalted butter, cut into pieces and softened
1 tablespoon freshly grated lemon zest (from about 2 large lemons)
1 cup well-chilled heavy cream
Garnish: fresh lemon zest, removed with a vegetable peeler and cut into julienne strips

Steps:

  • Make gingerbread:
  • Preheat oven to 350°F. Line a buttered jelly-roll pan, 15 1/2 by 10 1/2 by 1 inch, with wax paper. Butter and flour paper, knocking out excess flour.
  • In a bowl whisk together flour, baking soda, salt, and spices. In a large bowl with an electric mixer beat together butter, sugar, molasses, and oil until combined well. Beat in eggs, 1 at a time, beating well after each addition, and add flour mixture, beating until batter is combined well.
  • Spread batter evenly into prepared pan and bake in middle of oven 15 minutes, or until gingerbread springs back when pressed lightly. Invert gingerbread onto a rack and cool completely. Peel off wax paper. Gingerbread may be made 1 day ahead and kept wrapped in plastic wrap. Cut gingerbread into 1/2-inch cubes.
  • Make blueberry sauce:
  • In a small saucepan simmer sauce ingredients, stirring occasionally, 40 to 45 minutes, or until reduced to about 2 1/2 cups. Cool sauce completely and chill, covered. Blueberry sauce may be made 2 days ahead and chilled, covered.
  • Make lemon mousse:
  • In a heavy saucepan whisk together yolks and sugar. Add lemon juice and butter and cook over moderately low heat, whisking constantly, until butter is melted completely. Cook mixture, whisking constantly, until it just reaches the boiling point and is thickened (do not let mixture boil), 7 to 12 minutes more.
  • Strain lemon mixture through a fine sieve into a bowl. Stir in zest and cool mixture completely, its surface covered with plastic wrap. Chill mixture until cold, about 2 hours.
  • In a bowl with an electric mixer beat cream until it just holds stiff peaks. Whisk one-fourth whipped cream into lemon mixture to lighten it and fold in remaining cream gently but thoroughly. Chill mousse, covered, at least 3 hours or overnight. Mousse may be made 2 days ahead and chilled, covered.
  • Arrange 1/2 cup gingerbread cubes in bottom of each of 8 glasses (about 1 1/2-cup capacities). Spoon 1/4 cup mousse over gingerbread in each glass and spoon 2 heaping tablespoons sauce over each layer of mousse. Repeat layering with all but about 1 cup gingerbread and remaining mousse and blueberry sauce. Alternatively, a large trifle can be made in a 3-quart bowl by layering ingredients in same order.
  • Chill trifle, covered, at least 6 hours or overnight. Garnish trifle with zest.

LEMON CURD TRIFLE WITH FRESH BERRIES



Lemon Curd Trifle with Fresh Berries image

Provided by Tyler Florence

Categories     dessert

Time 3h40m

Yield 6 servings

Number Of Ingredients 11

6 large egg yolks
1 cup sugar
4 lemons, zested and juiced
1/2 cup (1 stick) unsalted butter, cut in chunks
1 pint fresh strawberries, stemmed and halved lengthwise
1 pint fresh blueberries
1 pint fresh blackberries
2 cups sweetened whipped cream
1 prepared lemon pound cake, sliced
1/4 cup Limoncello or Grand Marnier liqueur (optional)
Fresh mint leaves, for garnish

Steps:

  • To make the lemon curd: Bring a pot of water to a simmer over medium-low heat. Combine the egg yolks, sugar, lemon juice, and zest in a metal or glass heat-resistant bowl and whisk until smooth. Set the bowl over the simmering water, without letting the bottom touch, and continue to whisk. Keep working-out that arm and whisk it vigorously for a good 10 minutes, until the curd has doubled in volume and is very thick and yellow. Don't let it boil. Remove the bowl from heat and whisk in the butter, a couple of chunks at a time, until melted. Refrigerate until the custard is cold and firm.
  • To build the trifle: put the berries in a mixing bowl and toss them together so they are evenly distributed. Fold the whipped cream into the chilled lemon curd to lighten it up into a mousse. Line a glass trifle bowl with pieces of pound cake to fit. Drizzle or brush the cake with the Limoncello, spoon a layer of the lemon curd over the cake, and then a layer of mixed berries. Repeat the layers until the ingredients are used up, the last layer looks best if it's the berries. Chill before serving. Garnish with fresh mint.

GINGERBREAD AND LEMON CURD TRIFLE WITH BLACKBERRY SAUCE



Gingerbread and Lemon Curd Trifle with Blackberry Sauce image

Provided by Bobby Flay

Categories     dessert

Time 5h5m

Yield 8 to 12 servings

Number Of Ingredients 24

Nonstick vegetable oil 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 (1 1/4 sticks) 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
Lemon Curd Filling, recipe follows
Blackberry Sauce, recipe follows
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 1 bag frozen blackberries, thawed
1/4 cup sugar
Pinch salt
2 tablespoons framboise (raspberry liqueur)
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.
  • 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.
  • Place lemon curd in a large bowl. Fold in half of the whipped cream until combined. Refrigerate if not using immediately. Reserve remaining whipped cream for the top of the trifle.
  • 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.

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

GINGERBREAD TRIFLE



Gingerbread Trifle image

If you love the flavor and the incredibly delicious smell of homemade gingerbread this recipe is a must to try! It is so rich with flavor and incredibly delicious paired with the custard or even lemon pudding which I used instead. I was pleasantly surprised at how many family members came back for seconds on this wonderful...

Provided by Kimberly Biegacki

Categories     Other Desserts

Time 1h15m

Number Of Ingredients 22

GINGERBREAD
1/2 c butter or margarine, softened
1/2 c firmly packed dark brown sugar
1 large egg
1 c molasses
2 1/2 c all purpose flour
1 Tbsp ground ginger
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp freshly ground pepper
1 c hot water
CUSTARD
1 1/3 c sugar
2/3 c all purpose flour
1/2 tsp salt
5 c milk
6 medium egg yolks, slightly beaten
1 Tbsp vanilla extract or dark rum
TOPPING AND GARNISH
2 c frozen whipped topping, thawed
4 (1.4-ounce) english toffee-flavored candy bars, coarsely chopped

Steps:

  • 1. Beat butter at medium speed of an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add egg and molasses, mixing well.
  • 2. Combine flour and next 5 ingredients; add to butter mixture alternately with water, beginning and ending with flour mixture. Beat at low speed after each addition until blended. Pour batter into a greased 13" X 9" pan.
  • 3. Bake at 350 degrees for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. (Forgot to take a pic; will add next time I make this)
  • 4. For custard: Combine first 3 ingredients in a large heavy saucepan; whisk in milk. Cook over medium heat, stirring constantly, until thickened and bubbly. Gradually stir about 1/4 of hot mixture into egg yolks; add to remaining hot mixture, stirring constantly. Cook over medium heat, stirring constantly, 3 minutes. Remove from heat; add vanilla. Cool to room temperature. Assemble trifle, or cover and chill custard until ready for assembly. Yields: 5 cups.
  • 5. Cut gingerbread into cubes. Arrange one-third of gingerbread cubes in a 3-quart trifle bowl; top with 1/3 of custard. Repeat layers twice, ending with custard. Cover and chill under ready to serve. Before serving, spread whipped topping over trifle. Sprinkle with chopped candy bars. Yield: 10 -12 servings.
  • 6. A scoop of trifle for dessert.

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