"Daniel Showalter"
Persimmon Tiramisù
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Persimmon Tiramisù

Daniel Orr, FARMBloomington, Bloomington, Indiana / June 2012

For 8 servings

Sweet seasons spice blend:
• 1 1/2" stick cinnamon
• 2 whole star anise
• 2 bay leaves
• 2 whole cloves
• 1 whole mace
• 2 tsps. fennel seeds
• 2 tsps. coriander seeds
• 1 tsp. ground ginger
• 1/2 tsp. annatto seeds
• 1/2 tsp. pomegranate powder
• 1/4 tsp. freshly ground nutmeg

Grind all ingredients in a spice mill; place in airtight container; cover; reserve in cool, dark place.

Seasoned persimmon puree:
• 1 cup persimmon puree, preferably native American • agave syrup
• lemon juice

Place persimmon puree in small bowl; season with agave syrup and juice; season with spice blend; cover with plastic wrap; reserve in refrigerator.

Assembly:
• 6 lg. egg yolks
• 3 Tbsps. granulated sugar
• 1 lb. mascarpone
• 2/3 cup strong espresso, cooled
• 1/4 cup dark rum
• 24 ladyfingers
• heavy cream, whipped (for garnishing)
• 1/2 cup bittersweet chocolate shavings (for garnishing)
• fresh persimmons and/or persimmon leaves, preferably native American

  1. Beat egg yolks and sugar in the bowl of electric mixer fitted with whisk attachment until thick and pale and they form thick ribbons (5 to 8 minutes); add mascarpone; beat until smooth; mix in 1 Tbsp. espresso; place 1/2 of mixture into another bowl; fold in persimmon puree; cover both with plastic wrap; reserve both in refrigerator.

  2. Mix remaining espresso and rum in a small shallow dish; quickly dip each ladyfinger in espresso mixture (do not soak for too long or they will fall apart); place in a single layer along bottom of large serving bowl or baking dish to cover completely (break cookies if necessary).

  3. Spoon 1/2 persimmon mixture over ladyfingers; smooth with offset spatula; top persimmon mixture with 1/2 mascarpone mixture; smooth; repeat layers one more time with remaining ladyfingers, persimmon mixture, and mas­car­pone mixture; cover with plastic wrap; reserve in refrigerator for at least 2 hours or overnight.

  4. To serve, sprinkle tiramisù with 1 tsp. sweet seasons spice blend; decorate with whipped cream and chocolate shavings; garnish with persimmons and leaves.

What to drink: Huber’s Starlight Distillery grappa