Yield 8
This recipe calls for super ripe Hachiya persimmons. This type cannot be eaten unless it is fully ripe and turns into a jelly like consistency. In fact, when perfectly ripe the jelly like pulp almost bursts through the skins.
Scoop the pulp out of the persimmons, into a bowl. If there are big pieces of pulp, cut into smaller pieces with a fork or knife. The aim is to have a bowl full of bright orange jelly.
Separate the eggs, placing both in separate medium sized bowls.
Whisk egg whites until stiff.
Whisk the yolks and sugar together until pale and creamy
Whisk 1/4 cup of the cold mascarpone into the eggs and sugar mixture until smooth. Once it is mixed in, incorporate the rest of the mascarpone with a whisk.
Next fold in the egg whites, very gently, about 1/4 of the amount at a time. Be careful not to over work.
Keep in fridge until ready to serve
Divide into 8 individual glasses and top with 2 to 3 tablespoons of the persimmon pulp. Sprinkle with cookie crumbs and nuts and serve.
Recipe by Elizabeth Minchilli at https://www.elizabethminchilli.com/2018/11/thanksgiving-centerpiece-dessert/