SERVINGS: 4 people
AUTHOR: Matilde Vicenzi
for 4 mini-glasses
1 pack of Amaretti d’Italia macaroons
125g fresh cream
70g icing sugar
3 tablespoons of Grand Marnier
3 large persimmons
Whisk mascarpone with Grand Marnier, then add 12 Amaretti d’Italia macaroons crumbled finely.
Separately, whip the cream with an electric beater adding the icing sugar gradually and continue whipping until nice and airy. Add the cream to mascarpone, mix gently so it won’t become runny.
Blend the persimmons in a different container.
At this point, prepare a base of coarsely crumbled Amaretti d’Italia macaroons on the bottom of the mini-glasses, cover it with a layer of mascarpone cream and a layer of persimmon cream.
Garnish with a knob of mascarpone cream and one Amaretto d’Italia macaroon.