Carrot, Orange, and Persimmon Trifle

January 8, 2023 By Olga Babitskaya

Prep Time: 20M

Cook Time: 40M

Cuisine: Fusion

In this carrot cake trifle recipe, I’ve incorporated 100 grams of candied oranges. You can prepare them yourself for a truly homemade touch, or opt for store-bought ones. If buying, simply boil them in a simple syrup (100g sugar and 100g water) and drain before use.

While the ingredient list for these elegant layered trifles is a bit longer than usual, trust me when I say this delightful festive dessert is absolutely worth it. Isn’t this the perfect time of year to set aside an afternoon for such a rewarding baking project?

Ingredients

For the Carrot Cake:

• 1 egg yolk
• 30g sugar
• 50g carrots, finely grated
• 20g walnuts (or other nuts of your choice)
• 25g all-purpose flour
• A pinch of salt
• 1/3 tsp baking powder
• A pinch of cinnamon
• 20g butter, melted

For the Persimmon-Orange Cream:

• 30g sugar
• 33g butter
• 70g white chocolate
• Vanilla extract
• 4g cornstarch
• 100g persimmon
• 100g orange pulp

For the Chantilly Cream:

• 150g heavy cream (33% fat)
• 22g powdered sugar (optional)

Instructions

1. Make the Carrot Cake

1. Beat the egg yolk with sugar for 3-4 minutes until light and fluffy.
2. Stir in the grated carrots.
3. In a separate bowl, mix the flour, ground nuts, salt, baking powder, and cinnamon.
4. Add the dry ingredients to the egg mixture, pour in the melted butter, and stir gently to combine.
5. Pour the batter into a 15x20 cm pan and bake in a preheated oven at 170°C (340°F) for 15-20 minutes.
6. Once cooled, wrap the cake in cling film and let it rest in the refrigerator for a few hours.

2. Make the Persimmon-Orange Cream

If you don’t like persimmon, you can replace it with an additional 100g of orange pulp.

1. Peel the orange and remove the inner membranes.
2. Using an immersion blender, puree the orange pulp, persimmon, sugar, and cornstarch until smooth.
3. Transfer the mixture to a saucepan and cook over low heat for 1 minute after it comes to a boil.
4. Remove from the heat and add the white chocolate, vanilla, and butter. Blend again until the cream is smooth.
5. Let the cream cool completely.

3. Make the Chantilly Cream

1. Whip the cold heavy cream with the powdered sugar until stiff peaks form.

4. Assemble the Trifles

1. Cut the carrot cake into small cubes.
2. In serving glasses or bowls, layer the components in the following order: 1 tbsp of cake, 2 tbsp of persimmon-orange cream, 1 tsp of candied fruit (optional), and 1 tbsp of Chantilly cream.
3. Repeat the layers until the glass is full.
4. Garnish with mint leaves and fresh berries of your choice.