Summary

Ingredients

• 2 dl espresso, stronger
• 8 tablespoon liqueur (Amarula liqueur)
• 1 persimmon or sharon fruit
• 160 g ladyfiners
• 2 egg (s)
• 4 tablespoon sugar
• 250 g mascarpone
• 1 dl cream
• 60 g chocolate, dark

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Instructions

1. Let the espresso cool down a little with 5 tablespoon. Mix the amarula.
2. Peel the persimmons, cut them into slices and then into small pieces.
3. Separate the eggs, beat the egg whites until stiff. Mix the egg yolks with the sugar and the remaining amarula to a light mass. Then add the mascapone and mix everything well. Beat the cream until stiff. Fold the cream and egg white one after the other into the mascarpone.
4. Put a layer of spoon biscuits in the mold, drizzle with half of the espresso-liqueur mixture, then spread half of the persimmon on top. Cover with half of the mascarpone mixture.
5. Drizzle another layer of ladyfingers with the rest of the mixture and put the rest of the persimmon on top, then cover with the remaining mascarpone.
6. Slice the chocolate and sprinkle over the tiramisu.
7. Place in the refrigerator for at least 4 hours.