Instructions

1. Scoop out the pulp of the persimmons from the skin and seeds. Discard the skin and seeds.
2. Over low – medium heat, in a medium bowl, combine the pulp of the persimmons and ¼ cup sugar. When it boils, lower the heat and simmer for about 30 minutes. Add the lemon juice and zest then cook for another 15 minutes. Let it cool. Leftover can be used like jam.
3. In a bowl, whip the egg yolks and ¼ cup sugar with an electric mixer until it becomes creamy. Gradually add the mascarpone, mixing it with a spatula or wooden spoon. Add ¼ cup of Marsala wine.
4. In another bowl, whisk the egg whites until stiff then gradually add to the mascarpone mixture. Set aside.
5. In a small bowl, combine the juice and the remaining ½ cup Marsala wine.
6. Prepare the individual bowls on your working table to compose the tiramisù.
7. Dip the savoiardi biscuits in the juice mixture, just enough to wet them. Place them in the individual bowls. Break them if needed..
8. Put a layer of mascapone mixture, covering the savoiardi biscuits then add a layer of persimmon.
9. Place another layer of dipped savoiardi biscuits, then mascarpone as the last layer.
10. Cover the bowls with a plastic wrap then refrigerate between 3 – 4 hours. The savoiardi needs time to soften.
11. Meanwhile, prepare the carrots by combining them in a small saucepan with the remaining 1 tablespoon sugar. Toss together for about 3 minutes. Let it cool.
12. When the tiramisù is ready to be served, garnish with the carrots and the almonds.