Gingerbread Persimmon Curd Trifle

with Star Anise Whipped Cream

by Lora Wiley-Lennartz November 23, 2011

written by Lora Wiley-Lennartz November 23, 2011

This Gingerbread Persimmon Curd Trifle might be the most perfect Thanksgiving dessert I have ever made. And I have made a lot of Thanksgiving desserts in my life. Very sweet and tangy persimmon curd plays beautifully off spicy gingerbread. The secret to this treat is to not sweeten the whipped cream layer. Just flavor it with ground star anise powder.

The cream adds a luxurious texture to the whole thing with a pop of added flavor but no additional sweetness. This trifle tastes like fall and Thanksgiving and home and hearth wrapped in a fancy package.

Save time

What I also love about this dessert is the persimmon curd and gingerbread can be made several days before the big day. Whip up the cream and put the dessert together the morning of. Then add the last layer of whipped cream just before serving. Also, instead of individual servings, make one big trifle to make prep even easier.

You will have gingerbread left over unless you halve the recipe. However, I made the whole recipe. Because I will smother it with lemon icing and take it to another Thanksgiving party.

The persimmon curd recipe is from the San Francisco Examiner and found HERE

Use your favorite gingerbread cake recipe. I used this one from All Recipes:

For the Star Anise Whipped Cream

Ingredients:

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!