Gingerbread, Cranberry & Lemon Curd Trifle

Gingerbread Cranberry & Lemon Curd Trifle

I love assembling a trifle for dessert! The look impressive but are easy to assemble and vary, altering your ingredients with cake, fruit, custard or pudding, and whipped cream.

Gingerbread, Cranberry, and Lemon Curd Trifle is delicious and easy to assemble for Christmas with a few short cuts, preparing your components or layers in advance.

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I had seen a recipe in the December issue of Cooking with Paula Deen for a Lemon-Gingerbread Trifle with Cranberries. The combination of flavors sounded wonderful and perfect for the holidays. I look for short cuts wherever I can find them this time of year and I used a box mix for the Gingerbread from Betty Crocker.

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You can bake your gingerbread the day before assembling your trifle. It cooks in about 30 minutes and you can mix your cake in the pan you bake for easier clean up. I made two pans with two boxes of cake mix for this trifle and had just a little left over and some squares to enjoy with coffee or tea.

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I found these holiday gingersnaps from Nyakers at World Market a couple of weeks ago. I got a kick out of the addition of the pig in box. I was familiar with the Peppermint Pig, as a symbol of good health, happiness and prosperity.

Nyakers are Swedish but I couldn’t find any Scandinavian Christmas traditions or significance of the pig in my google searches. If you know, please chime in :)

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Paula’s trifle recipe used raw cranberries, while pretty, they are not something I want to bite into. For a sweet and tart layer, I mixed a jar of cranberry preserves with a 12 ounce bag of fresh cranberries, 1/2 cup of water and 1/2 cup of sugar. Bring mixture to a boil, reduce heat to medium-low, and simmer, stirring often, 10 to 15 minutes or until cranberries begin to pop and mixture starts to thicken. Remove from heat and cool completely and refrigerate until ready to assemble.

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My go-to layer in trifle or in a layered cake is lemon curd mixed with cream cheese, in a ratio of one to one (jar to 8 ounce block). You could mix lemon curd with whipped cream if you prefer or use by itself to layer with the gingerbread. Top your trifle with whipped cream and add some gingersnap cookies.

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Adjust your layers however you like, with the addition of more whipped cream, cranberry and/or pudding. The lemon flavor is wonderful with gingerbread along with a little tart cranberry flavor!

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Wishing you a Delicious & Merry Christmas

and good health, happiness and prosperity

in the coming year!

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  25 comments for “Gingerbread, Cranberry & Lemon Curd Trifle

  1. December 21, 2013 at 8:41 am

    Hi Mary, I’m so happy to see that real cooks use short cuts too! I use that box mix for my gingerbread and everyone loves it ~ the kitchen smells good for hours. Could your ginger piggy be a boar? One of our favorite Christmas carols is the Boar’s Head Carol and when I researched it once I found a link of the song to a saint popular in Sweden (Stephen) during Yuletide, and an ancient Scandinavian god or folklore creature Freyr who was somehow connected with a boar! Have a good weekend! Linda

  2. December 21, 2013 at 9:03 am

    omg….I love it!
    Merry Christmas, Mary!

  3. December 21, 2013 at 9:47 am

    Allow me to make a pig of myself… there is the true significance!

  4. December 21, 2013 at 10:52 am

    Sounds like a great dessert Mary! Lovin’ the pig cookies! Gotta chuckle though, when the boys gave me the Swedish table runner (with the elf riding the pig) I tried to find their traditions around pigs too, the only thing I came up with had to do with the dinner plate!!! Not quite what I was hoping for:@) Have a great weekend!

  5. December 21, 2013 at 12:00 pm

    You are an evil genius! I do think it’s a great idea to mix the lemon curd with cream cheese….*brilliant*

    This is a very cute dessert, too. Thanks, Mary!

  6. December 21, 2013 at 4:19 pm

    Beautiful! Perfect holiday dessert. Merry Christmas to you and your family.

  7. December 21, 2013 at 4:28 pm

    Holy Gingerbread Men, this is too adorable! Sounds like Christmas in a trifle dish! I don’t know what Paula was thinking with fresh cranberries, I like your version so much better~and lemon curd mixed with cream cheese has got to be heaven! Thank you for so many wonderful photos, recipes, ideas and tidbits this year, Mary, your posts are always special gifts in themselves!
    Merry Christmas, you have everything set now with candy cane vodka and a gingerbread trifle!
    Jenna

  8. December 21, 2013 at 5:24 pm

    Wish I was coming to your house for this fabulous dessert! I guess I’ll have to make it myself!! Thanks for the wonderful tips,and ease in preparation. Merry Christmas, dear Mary! xo

  9. December 21, 2013 at 9:24 pm

    I stopped by for the lemon. Delish.

  10. December 21, 2013 at 10:22 pm

    This is so nice! Thank you for the holiday inspiration!
    Merry Christmas!
    Linda at Beautiful Ideas

  11. Botanic Bleu
    December 21, 2013 at 11:51 pm

    Mary,
    This recipe, like all of yours, is tantalizing. The combination of cranberries, lemon curd, and gingerbread sounds delicious.

    For a little over a year I have been blogging, and your blog is one of my go-to blogs on a regular basis. I am always delighted with your table settings, recipes, and especially with your garden shed seasonal decorations.

    Merry Christmas, my blogging friend,

    Judith

  12. December 22, 2013 at 1:26 pm

    Mary, this sounds wonderful! Gingerbread, cranberries, lemon, and whipped cream ~ what a winning combination! Looks pretty too! I think trifles make a gorgeous statement.
    Merry ~ Merry!
    ~ Sarah

  13. December 22, 2013 at 7:45 pm

    I live gingerbread and this sounds delightful, Mary!

    A very Merry Christmas to you, Mary!

  14. December 22, 2013 at 9:39 pm

    What a wonderful combination of flavors…I need to go to World Market more often..those Ginger snap cookies are adorable!!!..
    Merry Christmas to you and your family…!!!

  15. Cindy
    December 22, 2013 at 10:11 pm

    Mary,
    I am really wanting to make the gingerbread trifle for Christmas. I have looked several places for the gingerbread mix and can not find it.
    Can you help?
    Thank you so much!
    Cindy

    • December 22, 2013 at 10:18 pm

      Hi Cindy, I found mine at Harris Teeter.

  16. December 23, 2013 at 7:29 am

    Dear Mary, Your trifle looks beautiful. I love trifles too…they just look so pretty on the table. The ginger snap cookies just complete it…too cute!
    Have a blessed and merry Christmas and happy New Year. Blessings, Catherine

  17. Jan McF
    December 28, 2013 at 9:56 am

    Love your blog and really love your recipes. Always a hit! Where did you find cranberry preserves? Mind sharing the brand? All I can find is recipes to make it or mixed with raspberries, which I can’t eat. Thanks!

    • December 28, 2013 at 10:06 am

      I found them at HomeGoods, sorry I don’t remember the brand :) I think any mixed berry preserves would be good with fresh cranberries added!

  18. Karen
    December 29, 2013 at 9:42 pm

    This dessert looks divine!

  19. Linda
    December 15, 2014 at 10:25 am

    Sounds wonderful, thanks. I LOVE your little snow fall in the photos.

  20. Kathy G
    May 5, 2015 at 11:26 pm

    Dear Mary,
    Oh my, back for more. I love the the way you do the links, like a little treasure hunt. Can you believe I have never tasted lemon curd? I WILL be making it soon as I love how many desserts can be made with this delectable treat.
    Thank you for sharing soo many ways this can be done ahead for easier prep, and such varied creative ideas. I love lemon with blueberry=maybe crepes with fresh blueberry syrup.
    So thoughtful of you to link up many together, I was going to search, but you had already been saavy enough to know how your readers think LOL, so thanks again. just looove your posts

    xo, kathy

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