What I also love about this dessert is the persimmon curd and gingerbread can be made several days before the big day. You can whip up the cream and put the dessert together the morning of, adding the last layer of whipped cream for just before serving. Also Instead of individual servings you can make one big trifle to make prep even easier.
You will have gingerbread left over unless you halve the recipe. I made the whole thing and plan to smother it with lemon icing then cut it into pieces to take to another Thanksgiving party.
The persimmon curd recipe is from the San Francisco Examiner and found HERE
Gingerbread recipe from All Recipes Found HERE
- 3 cups heavy cream
- 3 teaspoon star anise powder
- Whole star anise for decoration (optional)
Directions:
- Whip the cream.
- About halfway through add the star anise powder.
- Refrigerate immediately.
Putting together the trifle:
Crumble the gingerbread and layer the trifle gingerbread first, then persimmon curd, then top with the whipped cream until your final layer is the star anise whipped cream on top. Decorate the top of the whipped cream with whole star anise if desired.
Happy Thanksgiving to all my American friends and readers!
4 comments
Gorgeous set of ingredients here! Would love to try this! Hope you had a great Thanksgiving!
Lora, this not only looks stunning but the flavours in there are fabulous. This is definitely on my to do list!
Inspired, this sounds lovely.
I love making crazy curd flavors and this persimmon curd is definitely next on my list. I'll be making the trifle to go along with it, of course!