Recipes

[IamMrsG]

I can highly recommend this dish to anyone who is looking for something different to serve for dessert.  I made it 24 hours in advance, and now agree with a reviewer who said it got better with age.  I will definitely make this again, but next time will be at least 48 hours in advance.  

[DiAnne]

@IamMrsG

I recently made a similar trifle without the blackberry sauce - just gingerbread, lemon curd and whipped cream.  It was very well received. 

[IamMrsG]

@DiAnne  Gingerbread and lemon are two flavors I would not ordinarily think to pair; however, they do go well together.  

Did your trifle improve with time?  I  would seriously consider making the one I posted as much as 72 hours in advance.  It just kept getting better.

[DiAnne]

@IamMrsG

I made the trifle in the morning and served it after dinner.  I will admit I have always loved ginger and lemon together (Carr's makes some great cookies that are ginger with lemon filling). It was well received. 

[Honeybit]

I love the sound of this Trifle.  I live in the South, and when I was growing up, Gingerbread was served frequently and was always topped with lemon sauce or served with lemon sauce on the side (although never, for some reason, as a cake with lemon frosting).  So I have always thought of the two flavors as going together -- part of the fun of Recipe Swap is how it has expanded our ability to "share recipes over the back fence!"