Cinnamon Toasted Panettone and Persimmon Mini Trifles

These super easy trifles combine the 2 of my new found love. Panettone and Persimmon. I've had Panettone many times before, but I wasn't too keen on it .... until this year. I've gobbled up copious amount of panettone this month. I have no idea why. But it just tastes delicious this year. May be I have developed a taste for it now.


 








My favourite part is biting into the candied citrus peels and raisins.

I've discovered Persimmons only after coming to Europe and have always loved them since. My son calls it “Mango's cousin” and enjoys it as much as I do.

The idea of these trifles took root in my mind one day and all I had to make was custard and assemble them. They can be put together in a few minutes.Cinnamon adds a nice touch. This dessert can be served warm or chilled.

 

Cinnamon Toasted Panettone and Persimmon Mini Trifles

Yield – 2 to 3

Ingredients -

2-3 Persimmons cut into cubes, chilled or at room temperature
4-5 large Panettone slices
Butter to toast the panettone slices
vanilla custard (store bought or make your own. See notes)
2-3 tbsp whipped cream or crème fraiche
1-2 tsp cinnamon powder
a few pistachios

Method -

Butter the panettone slices, sprinkle some cinnamon on both sides and toast the slices on a hot griddle or toaster until they are slightly brown.
Cut the slices into cubes/squares.
Assemble the trifles. First a layer of pannetone pieces. Then spoon some custard. Next a layer of persimmon cubes. Top with more pannetone and finish off with whipped cream. Garnish with a pistachios and sprinkle a pinch of cinnamon.
Enjoy!

Notes –

I prepared the egg free custard using custard powder(I used Birds custard powder), sugar and milk. You could also use a pudding mix or store bought ready custard. Chill/warm the custard as you would like to have it.

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