Vohn’s Vittles

victuals, vittles, food: my cooked-from-scratch recipes using natural ingredients

Gingerbread, Bramble and Lemon Trifle

Hello Dear Reader,

You will remember earlier in the week I shared my recipe for homemade Gingerbread Ice-cream which used the crispy edges cut off the gingerbread cake.  Now you know – never throw away those crisp edges – use them to make ice-cream!

Today’s recipe uses the main part of that gingerbread cake, as the base layer in my Gingerbread, Bramble and Lemon Trifle.

Gingerbread, bramble and lemon trifle

The ginger, blackberries, and lemon are a delicious combination of flavours and the sneaky hit of brandy makes a lovely change to the traditional sherry trifle.

Gingerbread, Bramble and Lemon Trifle Recipe

  • 600ml (20 fl oz) blackberry juice drink
  • 60 g (2 oz) caster sugar
  • 5 sheets gelatine
  • Gingerbread, with crispy edges cut off (recipe here)
  • 3 tbsp blackberry brandy (recipe here) or any brandy
  • 3 tbsp blackberry coulis (recipe here) or any bought coulis
  • 150g (5 oz) lemon curd (recipe here) or bought lemon curd
  • 300ml (10 fl oz) double cream
  • a few frozen brambles (blackberries) to decorate

First make the jelly.
Place the gelatine sheets in a shallow dish, pour over 100ml (3 fl oz) of the blackberry juice drink and leave to soften.

Soften gelatin in juice

The gelatine will look like this when it is soft

Softened gelatin

Place the remaining 500ml (17 fl oz) of juice in a pan with the caster sugar and heat gently until the sugar is dissolved.

Dissolve sugar in juice

Add the gelatine leaves one-by-one to the hot blackberry juice and stir until dissolved (do not allow to boil).  Pour in remaining juice used to soak the gelatine. Mix well, pour into a jug and leave to cool.  Then place in the fridge for the jelly to set.

Set blackberry jelly

Next slice the gingerbread into pieces about 1cm wide and 3 cm long.

Slice gingerbread

Place a layer of sliced gingerbread in the base of a trifle dish – I don’t have a trifle dish, so I just used a glass bowl.  Retain a few slices of gingerbread for decoration.

Line base of dish with gingerbread

Mix brandy and coulis together and spoon over the gingerbread.  Set aside to soak in.

Gingerbread soaked in bramble brandy

Whip the double cream to soft peak stage.

Whipped cream

Beat the lemon curd with a fork until smooth and creamy.

Lemon curd

Set aside ¼ of the whipped cream for decoration.  Mix the remaining whipped cream with the lemon curd.

Lemon curd and whipped cream

Once the jelly is set, tip it out onto a plate and chop up roughly with a knife.

Chopped bramble jelly

Spoon the jelly on top of the brandy-soaked gingerbread.

Bramble jelly layered on gingerbread

Next spoon over the lemon curd cream and smooth the top.

Layer lemon curd cream on bramble jelly

Decorate your trifle.
I used crumbled gingerbread, the remaining whipped cream and a few frozen blackberries.

I love how the blackberries look frosty straight from the freezer.

Gingerbread, bramble and lemon trifle

This is how the layers look from the side.

Layer lemon curd cream on bramble jelly

Serve a large spoonful in a pretty bowl.

Gingerbread and lemon trifle served


I am not usually a fan of trifle, as I don’t like the soggy sponge in the base but I really loved this version, as the gingerbread held its texture quite well.
The ginger, blackberries, brandy and lemon are a delicious combination of flavours and a lovely change to the traditional sherry trifle.

My Gingerbread, Bramble and Lemon Trifle.  Perfect for your Christmas table!



P.S. I am entering my trifle into a couple of blogger challenges…
First up is the Cooking With Herbs bloggers challenge run by Karen over at Lavender and Lovage.  Her theme this month is Christmas herbs and spices – my trifle includes ginger, cinnamon, allspice & nutmeg – mmm Christmassy!

Cooking with herbs

A new challenge for me is The Spice Trail run by Vanesther over at Bangers & Mash.  Her theme this month is my favourite spice – cinnamon.

spice trail





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