Chocolate Persimmon Trifle

Chocolate Persimmon Trifle is a unique dessert creation, inspired by my friend Carole's suggestion that I should try using Hachiya persimmons (the soft variety) in puddings and custards. I love Hachiya persimmons and I usually eat them as is, but I'm always up for a challenge. At first, I wanted to play it safe and make a persimmon almondine tart but that would have been too easy. So I made a trifle with layers of basic white cake, persimmon pudding and chocolate.

I usually cook with Fuyu persimmons (the hard variety) but after this decadent dessert, I'm definitely going to test out more recipes using the Hachiya variety.

Raspberry Trifle (Charlotte aux Framboises)

At first blush, charlotte aux framboises closely resembles an Italian tiramisu. The lady fingers and cream are where the similarities end though. This recipe is made with raspberry extract, fresh raspberries and raspberry sauce. For a more grownup treat, you can use framboise, which is a raspberry-flavored liqueur. Charlottes are traditionally made with fromage blanc, which is a thick yogurt that you can find in any market in France. I didn't have any, so I substituted mascarpone in instead. It's delicious either way.