Persimmon Gingerbread Tiramisu

INGREDIENTS:

• 250g Marscapone
• 300ml Double Cream
• Packet of Lady Fingers
• 150g Gingerbread cookies
• Chocolate Bar
• 4 Persimmon
• 2tsp Cinnamon
• 4tbsp Brown sugar
• Cocoa Powder
• Coffee Liqueur
• More Double cream to serve

METHOD

1. Chop the persimmon into small chunks and place in a bowl with the brown sugar and cinnamon to macerate.
2. Whip together cream and marscapone then place in a piping bag.
3. Pour the coffee liqueur into a dish and mix in 2 tbsp cocoa powder and dip in the lady fingers. Slice to fit into ramekins or glasses.
4. Add a layer of lady fingers then sprinkle in some crushed gingerbread cookies, then add a layer persimmon , then pipe on the crea. Continue this process again.
5. Finish with the marscapone/cream and smooth out. Whip some cream and pipe on the top. Lightly dust with cocoa powder and grate on some chocolate.