This might be the most perfect Thanksgiving dessert I have ever made and I have made a lot of Thanksgiving dessert 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.
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
For the Star Anise Whipped Cream
- 3 cups heavy cream
- 3 teaspoon star anise powder
- Whole star anise for decoration (optional)
- Whip the cream.
- About halfway through add the star anise powder.
- Refrigerate immediately.
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!