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
Place blackberries, sugar, and salt in a medium saucepan and cook until the berries are soft and the sugar has melted.
17
Transfer to a blender and blend until smooth.
18
Pour through a strainer into a bowl.
19
Stir in the framboise and lemon juice.
20
Set aside until ready to use.
21
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.
22
Repeat 2 more times.
23
Top with remaining whipped cream.
24
Cover and refrigerate for at least 4 hours or overnight before serving.

Source: food.com

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