Persimmon Semifreddo and mascarpone cheese and ladyfingers

Preparation: 45 minutes

Cooking time: 20 minutes

Calories: 447

Heat the oven to 150 degrees. A plate covered with a sheet of baking paper.

Break the eggs, separate the egg yolks from the whites by placing them in 2 different bowls.

Add sugar to yolks and mount them with a wooden spoon until it forms a clear and cream soda (sollevatene a little with the wooden spoon: should be forming a compact tape).

Wash the Orange, dry with kitchen paper and grate the Peel, making it fall directly onto the yolks.

Stir with a spoon to distribute the Peel cream.

Sift starch and flour together with the salt, mix yolks mounted a tablespoon at a time, stirring gently with a spoon.

Whip the egg whites until very firm snow and add them to the mixture a little at a time practicing vertical movements with the spoon to amalgamate them without you unmount user.

Fill with the mixture in a pastry bag with the smooth nozzle 1 cm in diameter.

Formed on 8 cm long sticks, dumping the dough from the Pocket and near each other at least 3 cm because cooking volume increase.

Sprinkle the sticks with icing sugar and spray liberally on little water.

In this way the sugar relaxes better in cooking.

Cook in oven for 20 minutes.

Must be well rassodati but not too colorful.

Remove the plate from the oven, let cool and soak off cookies from paper with the blade of a knife.

Wash persimmons, remove the stalk and retrieve the pulp inside the fruit with a spoon.

Pass through a sieve, collecting it in a bowl.

Work the mascarpone and icing sugar 5 minutes using a wooden spoon.

Used fridge cold mascarpone, so no risks? crazy?.

Add to persimmon puree and add the whipped cream a little at a time.

Cut one of the two ends of the cookies with a flat cut.

For a better presentation cut the biscuits all at the same height.

Place in the center of a serving dish, the edge of a hinged tray opens.

Place the cookies inside, standing against the hinge, combined between them so that they do not remain empty spaces

Arrange cut down and with the flat part turn inside.

Filled with the cream of the space bounded by persimmon cookies.

Keep in refrigerator at least 3 hours.

Passed the dish in the freezer for at least 20 minutes; the cream becomes more compact and you can turn out better.

Remove the zipper carefully to not move the cream.

Tie a ribbon around the biscuits passing halfway up; the tape has not only a decorative function, but also serves to hold the lining. Serve immediately.