Amarula – Tiramisu with persimmon

Ingredients for 1 servings:

• 2 dl espresso, strong
• 8 tbsp liqueur (Amarula liqueur)
• 1 persimmon or Sharon fruit
• 160 g ladyfingers
• 2 eggs
• 4 tbsp sugar
• 250 g mascarpone
• 1 dl cream
• 60 g chocolate, dark

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes

Let the espresso cool slightly, then mix with 5 tablespoons of Amarula. Peel the persimmons, slice them, and then cut them into small pieces. Separate the eggs and beat the egg whites until stiff. Whisk the egg yolks with the sugar and the remaining Amarula until light and fluffy. Then add the mascarpone and mix well. Whisk the cream until stiff. Fold the cream and egg whites into the mascarpone one after the other. Place a layer of ladyfingers in the dish, drizzle with half of the espresso liqueur mixture, and spread half of the persimmon on top. Cover with half of the mascarpone mixture. Drizzle another layer of ladyfingers with the remaining mixture and place the remaining persimmon on top, then cover with the remaining mascarpone. Shave the chocolate and sprinkle it over the tiramisu. Refrigerate for at least 4 hours.